What do you do when you have no gluten free flour mix but want light, fluffy melt in your mouth pancakes for breakfast? You work with what you DO have. That’s just how these gluten free pumpkin pancakes went from ho-hum to delicious. Because who says pancakes need flour?!
This recipe reminds me of the blender gluten free muffins recipe. Not just because they both use a blender to mix the ingredients, but they both have zero flour in them. I believe in this case, it really puts the focus on the flavor of the spices. Bold and full of taste, cinnamon, maple syrup and vanilla add a nice balance of sweet and spice. The addition of pumpkin is a great way to sneak in some good-for-you vitamins while adding an amazingly good punch of Fall.
And did I mention it’s easy? Because it really is. Getting the ingredients measured is about the most time consuming part. It’s worth the measuring though!
This recipe only makes 6 pancakes, but feel free to double it for extras.
Flour Free Gluten Free Pumpkin Pancakes
1 cup canned pumpkin puree
1 cup gluten free rolled oats
1 tablespoon vanilla extract
1 tablespoon pure maple syrup
2 tablespoons unsweetened vanilla almond milk
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
2 tablespoons melted coconut oil
In a blender, add the pancake ingredients. Blend until the batter is smooth, about 15 – 20 seconds. It should be well blended and very smooth.
Now for the best part… For extra fluffy pancakes, allow the batter to rest for 5 minutes before cooking the pancakes.
Heat a griddle over low-medium heat. Get your cooking spray and spatula ready. Preheat your oven to 200° F.
Lightly spray your griddle with cooking spray and pour about ¼ cup of batter onto the skillet and cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Flip it over and continue to cook for another 2 minutes.
Repeat this step, spraying the griddle first before cooking each pancake.
Stack the cooked pancakes in a foil lined baking pan, in layers, overlapping one another slightly. Once all the pancakes are cooked, cover the pan tightly with foil and place them in a preheated oven until ready to serve.
Serve the pancakes with butter and maple syrup.
Store extras (if you have any left!) wrapped in plastic wrap and sealed in a plastic bag.
In the plastic bag, they will keep for 2 days on the counter. For longer storage, freeze and defrost as needed. They make great after school snacks or quick breakfast meals.
Next check out these delicious pumpkin inspired recipes and a delicious bread recipe: