What kind of pumpkin puree should I use?
Make ahead pancakes?
Serving suggestions and flavor variations:
While a pat of your favorite butter and real maple syrup are a classic topping…here are a couple of additional ideas!
- you have heard of honey butter…but MAPLE butter? Simply mix your favorite butter with a touch of maple syrup and cinnamon…yum!
- add some dark chocolate chips when you place the batter in the pan
- Add some orange zest to the batter
- a slather of your favorite nut butter and a sprinkle to cinnamon and sugar
Like pancakes? Here a couple more gluten free pancake recipes you could try:
- Gluten free wholegrain pancakes are wholesome and multigrain!
- Zucchini pancakes – gluten Free & vegan are made all in your blender for ease and convenience!
- These grain free french crepes are always a huge hit at my house!
Gluten Free Pumpkin Pancakes Recipe:
If you give these pancakes a whirl, be sure to come back and tell me about it!
Gluten Free-Vegan Pumpkin Pancakes
Optional Protein Boost
- 1/3 cup collagen (not vegan) use code 'tessa10" for an additional 10% off any order
Whisk the wet ingredients together and set aside.
In a large bowl, whisk the dry ingredients.
Make a well in the center of the dry mix and add all the wet ingredients.
Whisk the wet ingredients gently to mix, then continue to incorporate the flour mix. Batter will be a typical pancake batter. The moisture content of the pumpkin puree will effect the final viscosity of the batter, so add a few tablespoons of flour or water as needed.
Pour batter into 3-4" circles in a preheated pan greased with oil or butter. I use
and LOVE it!! I am usually just about medium heat - to medium low. When my batter is thick, i use the back of a spoon to spread the circle out a bit to ensure it cooks all the way through.
When you see little bubbles work their way to the top, it is time to flip and cook the other side.