Serves 12
15 min
Gluten-Free Pumpkin Pancakes
Recipe GLPR913d35b659b8b3
Fluffy, naturally sweet pancakes made with brown rice flour and pure pumpkin puree, perfectly spiced with cinnamon. These gluten-free pancakes are ideal for a cozy breakfast or brunch, requiring just a griddle and 15 minutes from start to table.
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Ingredients
1 cup brown rice flour
¾ cup tapioca flour
¼ cup potato starch
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon guar gum
4 large eggs
1½ cups milk
1 cup pumpkin puree
½ cup butter, melted
Directions
In a large mixing bowl, whisk together the brown rice flour, tapioca flour, potato starch, baking powder, guar gum, salt, sugar, and cinnamon until evenly combined. Create a well in the center of the flour mixture.
In a separate small bowl, beat the eggs, then add the milk, pumpkin puree, and melted butter. Whisk until the wet ingredients are fully blended.
Pour the wet ingredients into the well of the dry ingredients. Gently stir with a spatula or wooden spoon until just combined; do not overmix. A few lumps are fine and will result in fluffier pancakes.
Heat a griddle or large nonstick skillet over medium heat. Lightly grease the surface with butter or oil.
Pour about ¼ cup of batter onto the hot griddle for each pancake, spacing them about 1 inch apart. Cook until the top surface is covered with bubbles and the edges appear set and dry, about 2 to 3 minutes.
Flip each pancake carefully and cook the other side until golden brown, about 1 to 2 minutes more. Transfer to a warm plate and serve immediately.
