For the past few years, I would excitedly enter into Trader Joe’s in early Autumn expecting to see their Pumpkin Pancake & Waffle Mix finally on the shelves.
To tell you the truth, when I first became a confused gluten free eater, I was worried I would never be able to indulge in this particular delicious breakfast ever again. With a giant can of pumpkin, gluten free flour and a recipe for pumpkin pancakes I spent a recent cool Autumn morning making silver dollar pancakes. After my boyfriend’s first, “Mmmmmmmm,” he continued with, “these are the best pancakes you have ever made.”
The following recipe is for four servings as I often make breakfast for two. My boyfriend is not the biggest pancake fan, so I am usually able to freeze a few or more pancakes for another morning. Yes, you can freeze pancakes. Wouldn’t hurt to use a freezer safe zip-loc bag, though. Store any extra pumpkin in the fridge for delicious pumpkin pie smoothies or gluten free cookies!
Adapted from Hope’s in the Kitchen’s Light and Fluffy Pumpkin Pancakes:
1 1/4 cups gluten free all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
2 tablespoons melted dairy free butter
1 cup almond or coconut milk
6 tablespoons canned pumpkin puree
1. Mix the first eight ingredients (the dry ingredients) in a large bowl.
2. In a medium sized bowl melt the butter briefly in the microwave. Then add and whisk the last 3 ingredients.
3. Fold the wet mixture into the dry mixture.
4. Add butter to a large pan and heat to medium heat.
5. Using a ladle, pour batter into 3 silver dollar sized pancakes.
6. Once bubbles starting appearing and popping, flip pancakes over.
7. Cook for about another 3 minutes.
8. Serve warm with “butter” and/or maple syrup.