Fall Pumpkin Pancakes (gluten & dairy-free)




We have our friends at The Gluten Free Bistro to thank for sharing this delicious and seasonally appropriate recipe!

Happy Fall!





1  1/2 cups milk or rice milk

2/3 cup pumpkin puree

1 egg

1 tablespoon plus 1 teaspoon vegetable oil

1 tablespoon plus 1 teaspoon apple cider vinegar

1  1/3 cups Bistro Blend All Purpose GF flour*

2 tablespoons brown sugar

1  1/4 teaspoons baking powder (gf)

3/4 teaspoon baking soda (gf)

3/4 teaspoon ground pumpkin pie spice (gf)

3/4 teaspoon ground cinnamon (gf)

1/4 teaspoon salt

water to thin batter (if needed)

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. If batter is too thick, add water by the tablespoon until batter reaches desired consistency.

Heat a lightly oiled griddle over medium heat. Scoop the batter onto the griddle, using approx. 1/4 cup for each pancake. Brown on both sides and serve hot.  Serve with maple syrup and chopped pecans.


*Bistro Blend All Purpose GF flour can be purchased at http://www.theglutenfreebistro.com/

Visit The Gluten Free Bistro for more delicious recipes.


Did you enjoy this post?  Please comment below.
Related Posts Plugin for WordPress, Blogger...

On October 15th, 2011, posted in: CeliacCorner Blogs by

Leave a comment - awaits moderation

Your email address will not be published. Required fields are marked *