Fluffy Gluten-free Pumpkin Pancakes (Edit recipe)

Whip up a batch of these perfectly fluffy gluten-free pumpkin pancakes.

These pancakes taste like the real deal. Made with light buckwheat flour, pumpkin and spices.

The structure of these pancakes allows you to make them as big or small as you want without them falling apart.

They are tender, delicious and packed full of flavor. Enjoy!

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	510
Fat:	18 g
Carbohydrates:	79 g
Protein:	12 g
Cholesterol:	9 g
Sodium:	800 mg
Fiber:	19 g
Sugars:	11 g
Calculated per serving.

by Jessi's Kitchen

Serves: 4

Ingredients

1.25 cup Buckwheat Flour, light - 190g
0.5 cup Arrowroot Flour, 65g
3 tsp Baking Powder
0.5 tsp Sea Salt
1 tsp Ground Cinnamon
1 tsp Pumpkin Pie Spice
2 whole Egg
0.5 cup Pumpkin Purée, 140g
2 Tbsp Pure Maple Syrup, 45g
0.25 cup Avocado Oil, 55g
1 cup Milk, 240g
1 tsp Pure Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl whisk together the light buckwheat flour, arrowroot flour, baking powder, salt, cinnamon and pumpkin pie spice. Set aside
In a large bowl whisk together the eggs, pumpkin puree, maple syrup, avocado oil, milk and vanilla.
Add the dry ingredients to the wet mixture and whisk until just combined. Do not over mix. You want to see some lumps.
Heat a skillet or griddle over medium heat. Pour desired amount of batter and let it cook until you see it start to puff and a few bubbles. Flip and cook the other side for 1-2 minutes.
Repeat with remaining batter and serve while warm with your favorite pancake toppings.

Notes

This recipe uses light buckwheat flour. It is not as dark and the flavor is more subtle. I like to use Anthony’s brand for the light buckwheat. Usually can be found on Amazon. You can also grind your own buckwheat groats in a blender. A darker buckwheat flour will work but it will change the texture and taste some. You can use dairy or non-dairy milk in this recipe. The gluten-free pancakes are not as delicate so you have the option of making them large without them falling apart as you flip them.