Hurray- it’s that time of year again! Pumpkin and pumpkin spice just seem to make everything better.
I get frustrated with recipes that include a small amount of a packaged ingredient (2 Tbsp. tomato paste, 1/2 cup crushed pineapple, etc.). If I’m going to open a can, bottle or jar, then I want to use a reasonable amount of the contents (I’m kind of fussy that way -smile-, but I suspect some of you may be as well).
Most pumpkin-related recipes only incorporate a small amount of pumpkin. I decided I wanted to create a pancake recipe that would use half a can of pumpkin puree. You can use the other half for another batch of pancakes later in the week or freeze it for later use.
If I’m going to open a can of pumpkin, I certainly don’t want any to go to waste- especially considering what a nutritional powerhouse pumpkin is! It’s high in iron and fiber, and is off the charts in its vitamin A content!
Be aware that the addition of the pumpkin puree makes for a thicker-than-usual pancake batter. So be sure to press down on the pancakes after their first flip and then after a few minutes on the second side, then give them another minute to cook on the first side again.
Print This Recipe
Gluten-free Pumpkin Pancakes
- 1 cup brown rice flour
- 3/4 cup oat flour or sorghum flour
- 1 Tbsp. baking powder
- 2-3 tsp. pumpkin spice (or 2 tsp. cinnamon, 1/2 tsp. ground ginger, 1/2 tsp. allspice)
- 2 tsp. ground cinnamon
- 1 tsp. sea salt
- 1 3/4 cup water
- 3-4 Tbsp. maple syrup
- 2 Tbsp. coconut or olive oil
- 1 Tbsp. raw apple cider vinegar
- 1 Tbsp. ground flax