- Food: Pumpkin Pancakes
- Writer: Lizzie Green
- Content-Type: Food Blog
To say that these gluten-free pumpkin pancakes are the greatest I’ve ever had is an understatement. I’m hesitant to call something “the best” because the taste is so subjective.
But these, gluten-free or not, have to be among the finest pancakes I’ve ever had.
I created these for Jack and my mother the other day (who is in town visiting right now). “What’s that particular flour you used?” my mother said after we had tasted. I’ll have to look into getting some of it.”
Pamela’s Baking & Pancake Mix is the flour I used. I first started using their flours because it had been recommended to me by all of my gluten-free friends.
This baking mix performed admirably in these muffins, but I must tell you that pancakes made with it are truly outstanding.
When it comes to gluten-free baking, I believe it is easier to buy one fantastic mix rather than attempting to blend four (or more!) different types of flour.
Pamela’s has already calculated all of the ratios for you, which will save you time, irritation, and the overall unpleasantness of eating gritty, falling-apart baked goodies.
These pancakes are not only deliciously pumpkin-y, but also light, fluffy, and moist.
Serving: 10-12 Pancakes
- 1.5 cup Pamela’s Baking & Pancake Mix
- 1 teaspoon cinnamon
- ½ cup canned pumpkin
- 1 cup almond milk, at room temp
- 1 large egg
- 2 tablespoons melted coconut oil (plus a little more for the pan)
- 2 T cane sugar
- butter (optional)
- maple syrup
- Combine the Pamela’s Baking Mix and the cinnamon in a medium mixing basin.
- Whisk together the pumpkin, almond milk, egg, coconut oil, and sugar in a smaller mixing bowl until smooth and well blended.
- Pour the wet ingredients into the dry components and stir thoroughly with a wooden spoon.
- Using a little coconut oil, heat a nonstick pan. Using a 1/4 cup measuring scoop, pour the batter into the pan. Cook until bubbles appear, then flip and cook for a few minutes more. Both sides should have a lovely golden brown color to them. Continue with the remaining batter.
- Serve with a dollop of butter and a drizzle of maple syrup.