Gluten Free Pumpkin Pancakes
Light, fluffy, and packed with warm spices - these pumpkin pancakes with yogurt topping are delicious and 100% gluten free.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup pure pumpkin
- 1 cup plain whole milk yogurt
- 1 cup milk (any type)
- 2 large eggs
- 1/4 cup maple syrup
- 2 teaspoons vanilla
- 1 3/4 cup Gluten Free 1:1 Baking Flour
- 1/4 cup flax seed meal
- 2 tablespoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup whole milk plain yogurt
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla
Instructions
- 1
In a large bowl, stir together liquid ingredients: pumpkin, yogurt, milk, eggs, vanilla, and maple syrup; set aside.
- 2
In a medium bowl, whisk dry ingredients: gluten free flour, flax seed meal, pumpkin pie spice, baking powder, baking soda, and salt.
- 3
Carefully add the dry ingredients to the wet and stir until just combined - careful not to over-mix.
- 4
Heat a non-stick griddle or frying pan over medium heat and spray with cooking spray. Pour batter on to griddle, 1/4 cup at a time, and brown on both sides.
- 5
While pancakes are cooking, mix together Maple Yogurt Topping in a small bowl and set aside until pancakes are ready to serve. When pancakes are cooked, serve with a dollop of Maple Yogurt Topping and fresh fruit.