Easy Gluten Free Pumpkin Pancakes [With Dairy Free Option]
These gluten free pumpkin pancakes are full of autumn flavour, and work together in just minutes. A perfect breakfast for cool fall mornings!
Servings: 8 Pancakes
Calories: 113kcal
Equipment
- Nonstick Pan or Griddle I use a Griddler
Ingredients
- ⅔ Cup Light Buckwheat Flour
- ⅓ Cup Sorghum Flour
- ¼ Cup Brown Sugar Packed
- 1 ½ teaspoon Baking Powder
- 1 ½ teaspoon Cinnamon
- ½ teaspoon Ground Ginger
- ½ teaspoon Salt
- ¼ teaspoon Nutmeg
- Pinch Cloves
- 1 Cup Buttermilk*
- ½ cup Pumpkin Puree
- 1 Large Egg
- 1 tablespoon Vegetable Oil
- 1 teaspoon Vanilla Extract
Instructions
- In a bowl, combine flours, brown sugar, baking powder, and spices. Set aside.
- In a blender, process buttermilk, pumpkin puree, egg, oil, and vanilla until smooth. Pour into dry ingredients. Lightly stir, just until combined. If you prefer a thinner batter, add a little more buttermilk.
- Lightly oil your griddle or frying pan, preheat over medium or medium-low heat. Scoop ¼ cup amounts of batter onto the griddle.
- Gently spread batter out into a larger circle, about 4 – 4.5″ in diameter.
- Cook until bubbles start popping through top surface. Flip, cook until done.
- Serve with maple syrup, whipped cream, and a sprinkling of nutmeg!
Notes
*If not buttermilk, use 1 cup milk, with 2 teaspoons lemon juice mixed in.
Nutrition
Serving: 1Pancake | Calories: 113kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 268mg | Potassium: 166mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2463IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
