Fall Pancakes Gluten Free
Embrace the cozy flavors of autumn with these irresistibly fluffy Gluten-Free Fall Pancakes! Made with nutrient-rich pumpkin puree, aromatic spices like cinnamon, nutmeg, and ginger, and naturally sweetened with maple syrup, these pancakes are a wholesome and delicious way to start your day. Using gluten-free all-purpose flour and your favorite non-dairy milk, they’re perfect for those with gluten or dairy sensitivities. Ready in just 25 minutes, this quick and easy recipe delivers a comforting, golden stack that pairs beautifully with warm maple syrup, crunchy pecans, or fresh apple slices. Whether it's for a leisurely weekend brunch or a festive breakfast treat, these pancakes are sure to delight your taste buds while filling your kitchen with the warm, inviting aromas of fall.
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Pumpkin puree
- 0.75 cup Almond milk (or any non-dairy milk)
- 1 large Egg
- 2 tablespoons Maple syrup
- 2 tablespoons Coconut oil (melted)
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 teaspoons Cooking oil or butter (for greasing skillet)
Instructions
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, combine the almond milk, pumpkin puree, egg, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly thick.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil or butter.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circle, if needed.
Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes carefully and cook for another 2-3 minutes or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as necessary to prevent sticking.
Serve the pancakes warm, topped with your favorite fall-inspired toppings like maple syrup, powdered sugar, pecans, or sliced apples.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 31.5 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 435 mg | 33% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 459 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
