Gluten Free Pumpkin Pancakes
These gluten free pumpkin pancakes are light, fluffy, and perfectly spiced. Pumpkin pie spice and pumpkin puree give these pancakes a familiar fall twist.
Equipment
- Nonstick skillet
- Turner spatula
- Measuring cups and spoons
Ingredients
- 1 cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 3 tablespoons Sugar
- pinch Kosher salt
- ¾ teaspoon Pumpkin pie spice
- 1 cup Buttermilk
- ⅓ cup Vegetable oil plus more for the pan
- ⅓ cup Pumpkin puree
- 1 egg
Instructions
- Place a 10 inch nonstick skillet on medium heat. Add a small amount of vegetable oil - just enough to coat the pan. You can use a paper towel to wipe it around the pan.
- In a large bowl combine the gluten free all purpose flour, baking powder, baking soda, sugar, pumpkin pie spice, and salt. Stir to combine.
- In a liquid measuring cup, combine the buttermilk, vegetable oil, and pumpkin. Add the egg and whisk until combined.
- Pour the liquid ingredients into the dry ingredients and whisk together.
- Make sure the skillet is up to temperature. Using a portion scoop, scoop 3 pancakes into the pan, spreading them out a bit with the back of the scoop. Cook for about 4 minutes and then flip with a spatula.
- If the pancakes are browning too quickly, turn down the heat a little.
- Cook for another 3 to 4 minutes and remove from the pan. Repeat with the remaining batter. Enjoy with maple syrup or freeze for later.
Nutrition
Calories: 204kcalCarbohydrates: 21gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 27mgSodium: 263mgPotassium: 81mgFiber: 2gSugar: 8gVitamin A: 1907IUVitamin C: 1mgCalcium: 92mgIron: 1mg
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