Gluten Free Pumpkin Pancakes
Ingredients
-
2
cups
gluten free flour
-
2
tsp
baking powder
-
1
tsp
salt
-
1
tsp
cinnamon
-
½
tsp
ginger
-
¼
tsp
nutmeg
-
3
large
eggs
-
2
tbsp
pure maple syrup
-
¾
cup
pumpkin puree
-
1½
cups
non-dairy milk (or milk of choice)
-
¼
cup
coconut oil
Instructions
- Whisk together the gluten free flour, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl.
- In a large bowl, mix the eggs, maple syrup, pumpkin puree, milk, and coconut oil.
- Stir in the dry ingredients and mix until just combined, adjusting the milk for desired consistency.
- Pour about ⅓ cup of batter onto a medium hot griddle for each pancake.
- Cook for about 2 minutes on each side until nicely browned and cooked through.
- Serve with pure maple syrup and berries if desired.
Nutrition Facts (estimated)
Servings
4
Calories
452
Total fat
21g
Total carbohydrates
59g
Total protein
13g
Sodium
678mg
Cholesterol
123mg
You might also like