Why You’ll Love This Gluten Free Pumpkin Pancakes Recipe
If you’re looking for a delicious way to kickstart your morning, you’ll love these gluten free pumpkin pancakes. They’re not just tasty; they’re packed with the warm flavors of fall, making every bite a cozy experience.
I adore how fluffy they turn out, thanks to the perfect blend of gluten-free flours. Plus, the vibrant orange hue from the pumpkin puree adds a delightful touch.
These pancakes are also super easy to whip up, which means more time to enjoy them. Trust me, once you try them, they’ll become a staple in your breakfast rotation!
Ingredients of Gluten Free Pumpkin Pancakes
When it comes to whipping up a batch of gluten free pumpkin pancakes, the ingredients are simple yet essential for capturing that cozy, autumnal flavor. You’ll be amazed at how a few key components can come together to create a delightful breakfast that’s not only gluten-free but also incredibly delicious.
So, let’s take a look at what you’ll need to gather before you get cooking.
Ingredients:
- 1 cup sweet white sorghum flour
- 1/2 cup tapioca flour
- 1/2 cup rice flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 eggs
- 4 tablespoons margarine (or applesauce/oil as substitutes)
- 1 1/2 cups milk (coconut or rice milk can be used too)
- 1 cup pumpkin puree
Now, as you’re gathering these ingredients, consider your options for substitutions. For instance, if you’re dairy-free, you can easily swap out the margarine for coconut oil or even use applesauce for a lighter option.
And hey, if you’re not a fan of certain spices, feel free to adjust the cinnamon and cloves to your liking. Cooking is all about making it your own, right?
Just remember, the pumpkin puree is what really gives these pancakes their signature flavor and that lovely, warm color. So, don’t skimp on that!
Whether you’re making these for a special occasion or just to treat yourself on a Tuesday, you’re in for a real treat.
How to Make Gluten Free Pumpkin Pancakes
Making gluten free pumpkin pancakes is easier than you might think, and I promise, the delicious aroma alone will make you feel like a pro in the kitchen. Start by melting 4 tablespoons of margarine in a small bowl. If you’re feeling adventurous or want to keep things lighter, consider using applesauce or a good splash of oil instead.
While that’s melting, grab a mixing bowl and beat 2 eggs until they’re nice and fluffy. This part is essential; those eggs are your secret weapon for light, airy pancakes. Once they’re looking all puffy, whisk in the melted margarine and 1 1/2 cups of milk—coconut or rice milk works great if you’re dairy-free.
Now, let’s get to the dry ingredients. In another bowl, mix together 1 cup of sweet white sorghum flour, 1/2 cup of tapioca flour, 1/2 cup of rice flour, 1 teaspoon of xanthan gum, 1/2 teaspoon of salt, 1/2 tablespoon of ground cinnamon, and 1/4 teaspoon of ground cloves. This blend is what gives your pancakes that lovely texture and flavor, so don’t skip any of the spices, okay?
Once that’s combined, add the dry mixture to your egg, margarine, and milk mixture, and stir until everything is just combined. Finally, fold in 1 cup of pumpkin puree, and remember, this is what makes these pancakes truly shine with that warm, cozy fall flavor.
Now that your batter is all set, heat up a non-stick skillet over medium heat. You don’t want it too hot, or you’ll end up with burnt pancakes—trust me, I’ve been there, and it’s not pretty.
Once your pan is hot enough, ladle in the batter—about 1/4 cup for each pancake—then gently smooth it out. Cook them until they’re golden brown on each side, which usually takes about 3 to 4 minutes per side. Keep an eye on them; you want that perfect golden hue, not a charred disaster.
And just like that, you’ve got a stack of fluffy, gluten-free pumpkin pancakes ready to be devoured. Enjoy them with maple syrup, fresh fruit, or whatever toppings make your heart sing!
Gluten Free Pumpkin Pancakes Substitutions & Variations
After whipping up those delicious gluten-free pumpkin pancakes, you might want to experiment with some substitutions and variations to tailor the recipe to your taste or dietary needs.
For a dairy-free option, swap milk for coconut or rice milk. If you’re looking for a lower-calorie version, try using applesauce instead of margarine. To enhance flavor, add some nutmeg or ginger alongside the cinnamon.
For a protein boost, incorporate a scoop of your favorite protein powder. You can even mix in chocolate chips or nuts for added texture. Get creative and make these pancakes your own!
Additional Tips & Notes
While you’re preparing your gluten-free pumpkin pancakes, keep a few tips in mind to guarantee they turn out perfectly.
First, make certain your ingredients are at room temperature for a smoother batter. Don’t skip the xanthan gum; it helps bind the flours. If the batter seems too thick, add a splash more milk.
When cooking, use a non-stick skillet to prevent sticking and guarantee even cooking. Flip the pancakes only once to keep them fluffy.
Finally, let them cool on a wire rack to avoid sogginess. Enjoy your delicious pancakes with maple syrup or your favorite topping!