Featured Recipe Gluten-free Pumpkin Pancakes

 

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Instructions Whisk together the flour, sugar, baking powder, spices, and salt until thoroughly combined. In a separate bowl or measuring cup whisk together the milk, pumpkin, melted butter or oil, and egg. Pour the wet ingredients into the dry ingredients, stirring just until evenly moistened. Mix together the egg, sugar and vanilla until foamy. Add melted butter and pureed pumpkin and combine well.

2. In a separate bowl, combine gluten-free flour, buckwheat flour, baking powder and the spices. Hot, fluffy pancakes with a hint of pumpkin topped with your favourite toppings of whipped cream, a dab of butter, maple syrup, agave or honey or even a sprinkling of powdered sugar. You push your fork into a piece, smear it into the toppings, and take a bite. These gluten free pancakes are soft, light, fluffy and literally melt in your mouth.

2 cups flour (gluten-free all-purpose, preferably without added xanthan or guar gum) 4 tbsp. brown sugar 1/2 tsp. salt 2 tsp. baking powder (gluten-free) 1 tsp. baking soda 1 1/2 tsp. cinnamon 1 tsp. allspice 1/4 tsp. guar gum (or xanthan gum, omit if you are using a GF. Gluten free pumpkin pancakes made with Bob’s Red Mill pancake mix make the perfect fall breakfast recipe that is easy to make and also dairy free! Gluten free pumpkin pancakes Our favorite gluten free pancakes just got a whole lot more fall festive and packed with more nutrients with these gluten free pumpkin pancakes.

In a large bowl, whisk together eggs, pumpkin puree, milk, and butter. Slowly add pancake mix and stir to incorporate. Stir in pumpkin pie spice and vanilla extract. Coat a large cast iron skillet with butter and heat over medium. pancakes: Whisk the pumpkin, honey, oil, cinnamon, pumpkin spice, vanilla and apple cider vinegar in a large bowl.

Whisk in one egg at a time; Stir the flour, salt and baking soda into the batter until smooth. Slowly whisk in the water, enough to slightly thin the batter. Heat a lightly-oiled non-stick pan over medium-low heat.

Add your pumpkin puree into the bowl. Combine until fully mixed! On a pancake skillet, pour 3-4 pancakes.

Keep them small! 2-3″ in diameter. When the pancakes start to bubble on top, flip! Cook for another 30 seconds or so, and serve on a plate. This recipe yields 6-7 pancakes!

In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, maple syrup and vanilla. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.). Gluten Free Pumpkin Pancakes Folks tend to think that the fall season is the only time to indulge in pumpkin baked goods. Although autumn does lend to festive pumpkin fare, we like to think these Gluten Free Pumpkin Pancakes taste good any time of year!

This recipe calls for our Gluten Free 1-to-1 Baking Flour and incorporates the sweet.

List of related literature:

• Use the Gluten-free Sourdough Pancake recipe, to finish the pancakes.

“The Art of Gluten-Free Sourdough Baking” by Sharon A. Kane, Peggy Matthews
from The Art of Gluten-Free Sourdough Baking
by Sharon A. Kane, Peggy Matthews
Ebookit.com, 2013

1⁄3 cup corn flour (not cornmeal) Part 2: Repeat the muffin recipe above by using 1 cup of this Gluten-Free Rice Flour Blend in place of 1 cup of wheat flour.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

WHY THIS RECIPE WORKS Just because you need to avoid gluten doesn’t mean you can’t enjoy a leisurely Saturday morning pancake breakfast.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Made with almond flour, these pancakes are gluten-free and lower in carbs than traditional pancakes.

“The Feed Zone Cookbook: Fast and Flavorful Food for Athletes” by Biju K. Thomas, Allen Lim, PhD
from The Feed Zone Cookbook: Fast and Flavorful Food for Athletes
by Biju K. Thomas, Allen Lim, PhD
VeloPress, 2011

I adapted this recipe from Cheryl Harris, RD, who offers many other gluten-free recipes on her website: www.harriswholehealth.com.

“Nancy Clark's Sports Nutrition Guidebook” by Nancy Clark
from Nancy Clark’s Sports Nutrition Guidebook
by Nancy Clark
Human Kinetics, 2019

Try the recipes for Grain-Free, Gluten-Free Gingerbread or Grain-Free, Gluten-Free Pancakes and Waffles.

“Loving Yourself to Great Health” by Louise Hay, Ahlea Khadro, Heather Dane
from Loving Yourself to Great Health
by Louise Hay, Ahlea Khadro, Heather Dane
Hay House, 2014

While as scrumptious, delicious, and easy to make as the preceding wheat-flour pancakes, the gluten-free variety does not hold or reheat well.

“Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution” by Kris Carr
from Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution
by Kris Carr
Hay House, 2012

It’s available roasted and as groats, flour, pasta and tea, and the flour can be made into pancakes or added to gluten-free muffin mixes.

“The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life” by Karen Fischer
from The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life
by Karen Fischer
Exisle Publishing Limited, 2014

This is the first gluten-free version I have ever made, but it’s my favorite one so far!

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

In a separate bowl, combine the brown sugar, canned pumpkin, buttermilk, canola oil, maple syrup, vanilla extract, and eggs.

“Comprehensive Curriculum of Basic Skills, Grade 5” by Thinking Kids, Carson-Dellosa Publishing
from Comprehensive Curriculum of Basic Skills, Grade 5
by Thinking Kids, Carson-Dellosa Publishing
THINKING KIDS, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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23 comments

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  • New subscriber, but I already love you, I’m new to clean eating and u have given me so many fantastic ideas!! Keep them coming, I’ve already saved a bunch of your videos to try out ur recipes. Thank you so much for sharing all ur wisdom with those of us who really had no clue where to start, u have no idea how much ur info helped!! Thumbs way up!! ��

  • Hi Anja. Thank you for your wonderful recipes. I am so glad I found your channel. I often put “oil” in my search terms on youtube and that way I have found a lot of oil free recipes (there is a movement in India battling heart disease with a diet approach so the search term “zero oil” will yield good results). Maybe you would like to make your videos more searchable by including the word “oil”? It is so easy to see that you are knowledgeable when it comes to food and I would love for everyone to find your recipes ❤

  • I just made these and they came out terrible.
    1st) The batter after you blend it is so super thick that it’s a struggle to get out of the blender without wasting half of it.
    2nd) I had to add just a bit more almond milk after transferring what I could to the measuring cup because it was way to thick.
    3rd) I followed the suggestion to keep the low heat, about a 3 and I let them slow cook for a while until they were a deep brown color in the outside.
    4th) I cut into one and they were gummy still. I’ve about given up trying to find a good Vegan, Gluten free pancake recipe. I’ve tried tons of recipies on YouTube and all turn out the same. I hate wasting expensive ingredients.

  • Я попробовала, но у меня не получилось. У нас нет тыквенного пюре. Я его делала сама. Первый блин комом. И в то же время вкус обалденный, так что буду пробовать ещё раз.

  • This is so easy and yummy.

    I added more liquid and seperated the egg white (to be added later after whipping into the mixture). The result was fluffy, burst with pumpkin flavour with bites of oatmeal when chewing.

  • Anja, Are you done with Cooking With Plants? Your community hasn’t seen any of your videos lately? Would be nice if you could give us an update! 😉

  • this whole vegan stuff is a joke! never go vegan. it is disgusting, unhealthy, malnutrition, bland, that is why you see so many vegans stop being vegan because how it makes them sick, weak, anemic, emotional, etc etc. I Would never cater to vegans!

  • I would love to use Oat flour but it would be less than the one cup of oats. I found the batter to be a little dry so added a little more almond milk. Mine turned out more like a fritter cause my batter wasn’t as smooth or ‘runny’ so to speak. That’s why I would have preferred the Oat flour. Nonetheless, they were delicious, hearty and tasted like a cookie.

  • I’m a vegan, so I really appreciate you doing a vegan version of this recipe. I’m planning on trying these for breakfast today, can’t wait to see how they turn out!

  • I adore you, your recipes and channel. Thank you for sharing all these amazing recipes with us and for sharing your inspiring journey! Bless up <3

  • When you use coconut oil isn’t that all you taste? I made a regular pancakes for my husband and he said all he could taste What is coconut oil. Are you using refined coconut oil?

  • Has anyone else made these. I did and they were not good. I am wondering where I went wrong. No flavor and the batter was way to dry.

  • This came out way too dry. The second time I tried it, I added 3/4 cup water. I think I’ll try your previous suggestion to use spelt flour next time because mine were not light and fluffy.

  • I have just decided to become a vegan, I’m so happy that you are Australian like me. I was stuck on researching where to by groceries, thank you for telling me about iherb. Checking the site out asap. Nice videos i have just been watching your videos all arvo. Thanks:)

  • I tired this recipe three times and it is amazing! Best vegan no flour pancakes! The third time making them, I took out the maple syrup from the recipe and I used pumpkin and banana. It was absolutely delicious! Thank you for the video

  • Umm… that looks INSANELY delicious! I still have my existing pancake mix to finish off, that delicious peanuty sauce of yours looks like the perfect accompaniment.

  • The app is avalable on the play store. Its free and can be used offline. https://play.google.com/store/apps/details?id=com.andromo.dev516379.app679971

  • Pumpkin and peanut butter are my husband’s two favorite flavors. Now I can make something that uses both. Thank you, Anja! This looks delicious.

  • Just made these and they came out horrible =( the batter was very doughy I struggled very hard to put them into the pan because they were too thick and sticking. And after completion the taste was very bland. I followed all the directions what did I do wrong? =\

  • Thankyou for this recipe and it’s about time some of these suppliers started recognising you and your value, I have received so much from your cooking knowledge nothing is hidden and you are so generous and above all you are so sincere,. We love you out here in the audience we simply adore beautiful you and your beautiful family. Have a good 2017 you deserve it��⛱

  • Thank you for making a gluten-free/egg-free/dairy-free recipe! I would love to see more as I’m intolerance to all of those foods. Looks so yummy! I’m going to try this weekend:)

  • Do you make up all of your recipes yourself? I’ve tried quite a few and they’ve all been awesome. Tonight is Mediterranean spaghetti in the oven. Can’t wait!!

  • It’s so strange that these didn’t work for me. The first batch stuck to the pan. 2nd batch in another pan were okay. Then the 3rd batch stuck again. My daughter found them a little sour. I guess that’s from the cider vinegar?
    I liked the idea of not using eggs because organic eggs are not cheap but I’ll stick with your pumpkin protein pancakes Dani. I love those!