Best 2 Gluten Free Pumpkin Pancakes Recipes

Are you craving a delicious and fluffy stack of pancakes, but also want to maintain a gluten-free diet? Look no further! With our guide to the best gluten-free pumpkin pancakes, you can have your pancakes and eat them too. Get ready to indulge in soft, golden brown pancakes bursting with pumpkin spice flavor and topped with your favorite sweet treats. Made with wholesome gluten-free ingredients, these pancakes are perfect for a hearty breakfast or brunch.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN-FREE, EGG-FREE PUMPKIN COCONUT FLOUR PANCAKES

Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes image

Pumpkin and coconut flour pancakes are great in the summer time. I used maple syrup over them.

Provided by cjcuppycake

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 9

Ingredients

4 ½ tablespoons coconut flour
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ (15 ounce) can pumpkin puree
½ cup coconut milk
1 teaspoon xanthan gum
1 ½ teaspoons white sugar
1 teaspoon oil, or as needed

Steps:

Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 16.3 g, Fat 14.6 g, Fiber 6.6 g, Protein 2.3 g, SaturatedFat 11.2 g, Sodium 831.3 mg, Sugar 6.6 g

GLUTEN FREE PUMPKIN PANCAKES

Gluten Free Pumpkin Pancakes image

I found this recipe on another website where people post recipes that are WW friendly. I decided to try and make it gluten-free and they were just delicious. This recipe makes 6 - 4 pancake servings and the WW points are 6 per serving.

Provided by LARavenscroft

Categories Breakfast

Time 30m

Yield 24 pancakes, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups gluten-free flour, mix
2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups skim milk
1 cup canned pumpkin (NOT pumpkin pie mix)
1/4 cup butter, melted
2 large egg yolks
4 large egg whites

Steps:

Combine first 5 ingredients in a large bowl.
Make a well in the center of the mixture.
Combine milk and next 3 ingredients.
Add to flour mixture, stirring just until dry ingredients are moist.
Beat egg whites at high speed with an electric mixer until stiff peaks from.
Gently fold into pumpkin mixture.
Pour 1/4 cup of batter for each pancake onto a hot non-stick griddle or skillet.
Cook pancakes until tops are covered with bubbles and edges look cooked.
Turn and cook other side.

Tips:

For a crispier pancake, cook over medium heat and flip only once.
To make sure the pancakes are cooked through, insert a toothpick into the center; it should come out clean.
If the batter is too thick, add a little more milk or water.
If the batter is too thin, add a little more flour.
Serve the pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

These gluten-free pumpkin pancakes are a delicious and easy-to-make breakfast option. They are perfect for a fall morning or any time you are craving a warm and comforting meal. With their simple ingredients and straightforward instructions, these pancakes are sure to become a family favorite.