Pumpkin Pancakes { Gluten Free / Dairy Free }
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8 pancakes
Get your pumpkin spice fix with these delicious gluten free, dairy free, and nut free!
  • 1 cup gluten free baking flour (Bob's Red Mill)
  • 2 tablespoons flaxseed meal
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon cinnamon
  • 2 tablespoon sugar
  • ⅓ cup pumpkin
  • 1 large egg
  • ¾ cup non dairy milk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons organic canola oil
  1. In a large bowl, whisk together flour, flaxseed, baking powder, cinnamon and sugar. Set aside.
  2. In a small bowl, combine pumpkin, egg, milk, vanilla, and oil.
  3. Pour wet ingredients into dry ingredients and combine well. Set aside.
  4. Preheat a large skillet or griddle on medium high (around 5).
  5. Lightly oil the pan.
  6. Using ¼ cup, pour pancake batter into circles on the pan. Cook 1 - 2 minutes per side.
  7. Serve warm with maple syrup and pecans, if desired.
These Pumpkin Pancakes refrigerate or freeze well for meal prep.
Recipe by Betsy Ramirez at http://betsyramirez.com/pumpkin-pancakes-gluten-free-dairy-free/