We woke up last weekend and it was pretty dreary outside. Why not brighten it up with some pancakes? It’s fall and pumpkin season, so why not pumpkin pancakes? I think you guys all know by now that I’m gluten free and I’m not a great baker. Making pancakes is borderline baking, in my opinion. I found this great gluten free pancake mix recently, so I don’t have to worry about measuring out 3 different flours. I suggest you do the same- it cuts out so much time and thinking (especially if you’re not a morning person, like me!). These pancakes came out deliciously moist. We cooked up some bacon on the side and had a little fruit salad, as well.
My recipe is based off this one.
Gluten Free Pumpkin Pancakes
- 1.5 cups Pamela’s Baking and Pancake Mix
- 1 teaspoon cinnamon
- pinch of sea salt
- 1/2 cup pureed pumpkin
- 1 cup almond milk, at room temp
- 1 large egg, whisked
- 2 tablespoons coconut oil (plus more for the pan)
- 2 tablespoons coconut sugar (or organic cane sugar)
- In a medium bowl, mix together dry ingredients- pancake mix, cinnamon, salt.
- In a small bowl, mix together your wet ingredients- pumpkin, almond milk, egg, oil, sugar.
- Incorporate your wet ingredients into your dry ingredients. Mix well.
- Heat a little coconut oil (about a tablespoon) in a skillet. Drop the mixture into the skillet using 1/4 cup measuring cup. You’ll know it’s ready to flip when small bubbles appear through the pancake. Flip and cook through. Repeat until you have no batter remaining. Serve with maple syrup or butter and enjoy!