Easy Gluten-Free Pumpkin Pancakes: Perfect for Cozy Autumn Days

Delicious and Nutritious Gluten-Free Pumpkin Pancakes

INSPIRATION

Nothing captures the essence of fall quite like waking up to the aroma of delicious and nutritious gluten-free pumpkin pancakes, perfectly drizzled with warm maple syrup. For me, fall is the most magical time of year, filled with cozy moments and delightful flavors. There’s something about the season’s crisp air that makes me reach for my warm, fuzzy sweaters and scarves, sip on hot chocolate, and indulge in everything pumpkin.

These gluten-free pumpkin pancakes have become a staple in my autumn mornings. The rich, earthy flavor of pumpkin combined with the sweetness of maple syrup creates a harmonious balance that’s hard to resist. One of the best parts about this recipe is its versatility; whether you’re enjoying them fresh off the griddle or reheating them from the freezer, they never fail to satisfy. I often make a large batch and freeze some, ensuring I have a quick and comforting breakfast ready for those lazy weekend mornings when all I want to do is relax and enjoy the tranquility.

Pairing these gluten-free pumpkin pancakes with a cup of Throat Coat Tea by Traditional Medicinals elevates the experience to a whole new level. With its blend of comforting herbs, the soothing tea complements the pancakes perfectly, making each bite and sip feel like a little piece of heaven.

Pumpkin is more than just a delicious seasonal flavor; it’s packed with nutrients, making these gluten-free pumpkin pancakes a wholesome breakfast choice. Rich in beta-carotene, which our bodies convert to vitamin A, pumpkin supports good vision and a healthy immune system. It’s also a great source of fiber, which aids in digestion and keeps you feeling full longer. So, not only do these pancakes taste amazing, but they also provide a nutritious start to your day.

INGREDIENTS

• 8 eggs (farm fresh)
• 1 cup pumpkin puree (Farmers Market brand)
• 2 tsp alcohol-free vanilla flavoring (Frontier Co-op brand)
• 2 TBSP maple syrup (Grade A- Very Dark/ Strong)
• 1/2 tsp baking soda
• 1 TBSP Ceylon Cinnamon
• 1/2 tsp ground cloves
• 1/2 teaspoon ground allspice
• 1/2 tsp ginger
• Butter (Kerrygold brand) to grease your skillet. Additional to go on top of your pancakes.
• Mashed banana (optional)
• Up to 6 TBSP of coconut flour (Anthony’s brand)

DIRECTIONS

1. Combine eggs, pumpkin puree, vanilla flavoring, maple syrup, baking soda, cinnamon, clove, allspice, and ginger in a mixing bowl. Thoroughly whisk and scrape down the sides of the bowl when necessary.
2. Whisk one tablespoon of coconut flour into the batter at a time to make a thick consistency. Use up to 6 tablespoons. Give enough time to add an additional tablespoon of coconut flour because it absorbs liquid.
3. Melt 2-3 tablespoons of butter in a large skillet over medium heat. Make sure the bottom is evenly covered.
4. Scoop out 1/4 cup of batter and place in a skillet. Use a spatula to help spread out the batter into a circle.
5. Cook for 3-4 minutes per side on medium heat until the edges bubble.
6. Melt more butter into the skillet when necessary as you cook the remaining pancakes.
7. Top with more butter, more maple syrup, a mashed banana, and or a dash of more Ceylon cinnamon

OPTIONAL ADD-ONS:

1. Pecans or Walnuts: Chopped nuts are a great way to add crunch to your gluten-free pumpkin pancakes. Toasted pecans or walnuts are especially delicious when mixed into the batter. You could also sprinkle some on top of the pancakes once they are cooked for some added texture.
2. Chocolate Chips: Who doesn’t love a little bit of chocolate for breakfast? Adding chocolate chips to your gluten-free pumpkin pancakes is a great way to satisfy your sweet tooth. Semi-sweet or dark chocolate chips work well with the pumpkin flavor.
3. Cream Cheese: Cream cheese is a delicious accompaniment to gluten-free pumpkin pancakes. You could mix some cream cheese with maple syrup to create a creamy and sweet topping.
4. Apple: Apples and pumpkins are a classic fall flavor combination. Try grating some apples into the pancake batter to add extra sweetness and moisture. You could also top the pancakes with sautéed cinnamon apples.
5. Cranberries: Add dried cranberries to the pancake batter if you like tart flavors. They add a nice pop of color and a tangy flavor that complements the sweetness of the pumpkin.
6. Caramel Sauce: Drizzling caramel sauce over your gluten-free pumpkin pancakes is a delicious way to add extra sweetness. You could also sprinkle some sea salt over the top to balance out the sweetness.
7. Whipped Cream: Who doesn’t love a dollop of whipped cream on their gluten-free pancakes? You could add a touch of vanilla extract or maple syrup to complement the pumpkin flavor.

Enjoy your delicious and nutritious gluten-free pumpkin pancakes!