Gluten Free Pumpkin Pancakes

Good morning! Happy Tuesday everyone! I’m gonna keep this post short and (not so) sweet because I’m feeling tired and grumpy and stressed out, and I don’t want to subject you all to my terrible mood!

Check out the workout log if you’re interested in an update, but I want to get right to the point of this post. PANCAKES!

I was really excited to be using both of these ingredients for the first time! (Yes, I was a pumpkin virgin).

Gluten Free Pumpkin Pancakes
Adapted from High Heels and Grills. Serves 3-4.

Ingredients:

1/2 cup of almond flour
1 cup of gluten free all-purpose flour (I used Bob’s Red Mill)
1/4 + 1/8 tsp salt
1 tsp baking soda
1/4 tsp cinnamon
1/8 tsp ginger
1 tbsp brown sugar
1/2 + 1/3 cup pure pumpkin (or about half a can)
1 1/2 cups almond milk (or milk of your choice)
1 egg
2 tbsp egg whites

Instructions:

1. In a large bowl, mix together almond flour, gluten free flour, salt, baking soda, cinnamon, ginger, and brown sugar, combining well.
2. Add pumpkin, almond milk, eggs, and egg whites to dry ingredients and mix gently.
3. Heat griddle to medium heat and spray with cooking spray.
4. Scoop about 1/4 cup of batter onto griddle and let cook until lightly browned, about 3 minutes.
5. Flip pancake and let other side cook again until lightly browned. Repeat process until all your pancakes are cooked!

Nutrition:

Notes:

FYI my nutrition calc is per pancake. I make mine pretty small, that way I can eat 7 pancakes at once and not get too stuffed :)

I absolutely loved these pancakes. You can probably tell that they’re not the usual light and fluffy texture of classic wheat pancakes. They’re a bit more dense, I think from the gluten free flour. I’ve been on the lookout for some weird GF product “xanthan gum” which is supposed to correct this problem, but I haven’t found it yet. Looks like it’ll have to be an online purchase.

No matter, I loved these pancakes just the way they were. All those yummy pumpkin spices, topped with some maple syrup….SO delicious. It was even better when I added peanut butter to the mix. Pumpkin + Peanut Butter + Banana + Maple Syrup might be my new favorite food combination.

I hope you guys try these out! Tell me…who else is cooking/baking with pumpkin? Any major successes? I’m especially interested in anything gluten free! :)

16 thoughts on “Gluten Free Pumpkin Pancakes

  1. Katy

    yum! I’ve been working on a pumpkin, gluten-free lasagna for the fall — will be posting later this week. I’m also a fan of the ever-simple pumpkin overnight oats…. mmmm!!

    Reply
  2. Pingback: Fall Bucket List – Revisited | After the Ivy League

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