Gluten Free Pumpkin Pancakes
Try this Gluten Free Pumpkin Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 7
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1/2 teaspoon salt
- 1 large egg
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 tablespoon raw honey
- 1 cup almond milk
- 2 tablespoons greek yogurt
- 1 1/4 cups oat flour (or oats ground in a food processor or i
- 1/2 cup pumpkin puree learn how to make fresh pumpkin pure
- Carbohydrate 4.70764999769693 g
- Cholesterol 66.7192708314305 mg
- Fat 14.2494665174397 g
- Fiber 0.401719036373354 g
- Protein 2.16797355495419 g
- Saturated Fat 8.79140949378766 g
- Serving Size 1 1 -8 (60g)
- Sodium 132.099260366604 mg
- Sugar 4.30593096132357 g
- Trans Fat 1.06159592557389 g
- Calories 151 calories
In a large bowl, whisk the oat flour, baking powder, baking soda and salt.Add the remaining pancake ingredients and whisk until just combined and smooth. The batter will thicken slightly while you wait for the griddle pan to heat up.Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray.Pour the batter into a liquid measuring cup, then pour about 1/4 cup's worth for one pancake. Wait until some bubbles start to form on top. Allow to cook for 2 more minutes and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through.Serve pancakes hot and drizzle honey on top and your favorite toppings.
