Gluten Free Pumpkin Pancakes for Any Time of the Year
Contrary to popular belief, gluten free pancakes are not that hard to make. I’ve been trying a 21-day elimination diet lately, and I’ve really been missing bread. This past weekend I decided I wasn’t going to miss Big Breakfast Sunday. So I put my mind to work and came up with these gluten free pumpkin pancakes.
Gluten Free Ingredients
To make sure that your pancakes are in fact gluten free, you’ll need to make sure that you use ingredients marked “gluten free” or “GF.” On my current diet I have to eat gluten free, egg free, dairy free and soy free. These pancakes cover all of those bases! While they’re not as light and fluffy as normal pancakes, they’re still delicious. They’ll definitely cure any pancake craving that you might be having.
To make these gluten free pancakes you’ll need gluten free oat flour (or you can make your own oat flour like I did using gluten free oats). You’ll also need ground flaxseed, pumpkin pie spice (or just cinnamon), water, coconut milk and pumpkin puree. Yes, the ingredients really are that simple. Because this recipe is free of eggs, the ground flaxseed acts as the binding agent. The pumpkin has enough moisture to work in place of oil. The coconut milk adds a bit of healthy fat. The rest of the ingredients….well, I think they’re pretty self-explanatory. And it’s all delicious!
Time for Gluten Free Goodness
Making the gluten free pancakes is pretty easy, too. Start by combining your oat flour, ground flaxseed and pumpkin pie spice together in a bowl. Use a whisk to mix them together. Once those three ingredients are mixed together, mix in the coconut milk and water. After you’ve whisked that together so that it’s essentially lump-free, whisk in your pumpkin puree. Let the batter sit and thicken for five minutes while you prep your pan or flattop.
Once you’ve let the batter sit for five minutes, it’s then time to start cooking. I usually cook my pancakes on a countertop griddle, heated to approximately 270 degrees Fahrenheit. Using a ladle or measuring cup, pour the batter on to the cooking surface. Each pancake should be approximately 3 to 4 inches in size. If you choose to grease the pan/griddle prior to cooking, I suggest using coconut oil. Once they’re cooking, let them cook until the pancake is cooked almost the entire way through. If you try to flip them before this, you risk breaking them. After they’ve been flipped, let them cook for an additional 2 to 3 minutes.
Time to Eat!
When it’s time to eat, serve the gluten free pumpkin pancakes with syrup. I highly suggest maple syrup to enhance the pumpkin flavor. And of course, serve them warm!
Let me know if you give these a try! I’ve not tried them with any other dairy free milk due to my diet, so I’d love to hear if you use another kind of milk. Drop a comment below!
–Meg
Gluten Free Pumpkin Pancakes
Ingredients
- 1 1/2 cup gluten free oat flour
- 1 1/2 tbsp gluten free ground flaxseed
- 2 tsp pumpkin pie spice
- 1 cup unsweetened coconut milk
- 1 cup water
- 1/2 cup pumpkin puree
Instructions
- In a large mixing bowl, combine the oat flour, ground flaxseed and pumpkin pie spice. Mix together with a whisk.
- Pour in the unsweetened coconut milk and water. Mix together so that you have hardly any lumps.
- Add the pumpkin puree. Mix in well.
- Let the batter sit for five minutes so that it can thicken. While you're waiting, go ahead and get your pan ready.
- Pour the batter into a pan, making 3-inch pancakes. Let the pancake cook until it is almost cooked completely through. Once it's reached this point, flip it over and let it cook for another 2 to 3 minutes. If you try to flip it sooner it may break.
- Serve warm with maple syrup or regular syrup. Leftover pancakes can be stored in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
Notes
- I have never tried making these with anything other than oat flour and coconut milk. I imagine you can substitute these ingredients with other gluten free items. It may, however, change the consistency.
