I got a call from Smalls’ school yesterday. Apparently, there’s been a mono outbreak. Which is fabulous. Of course, since Smalls was just sick, and I just got him well…I worry about him being more susceptible to catching it. Yes, I use lots of heavy-duty germ-killing oils. But I’m also cautious, so although he no longer has a fever, he’s home with me today, which means that I had to get creative about breakfast. Shakes just were not going to cut it.
Instead, we made pumpkin pancakes with some almond meal that I’ve been meaning to use. I have to say that since being diagnosed as hypothyroid, I’ve completely avoided pancakes (and waffles, and cinnamon rolls…) because I was worried about the effect that such bready (yes, I realize that “bready” is not a word.) goodness.
Then I discovered gluten-free flour. Life. Changing. I honestly did not think that I would ever enjoy breaded breakfast goodness again. And yet, here I am, chowing down on pancakes! These Gluten Free Pumpkin Pancakes are the bomb Y’all.
I have been able to make so many delicious recipes, let me share a few with you! Paleo Almond Cookies with Frosting are cookies the whole family loves to nibble on. Then the Paleo Spicy Turkey Meatballs are a great appetizer or even dinner option.
Gluten Free Pumpkin Pancakes
Ingredients for Gluten Free Pumpkin Pancakes
- 1 ½ cups gluten-free baking flour
- 3 tablespoons sugar
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 egg
- ½ cup pumpkin puree
- 1 1/3 cups milk
- 3 tablespoon oil
Directions for Gluten Free Pumpkin Pancakes
1. Combine gluten-free baking flour, sugar, salt, cinnamon, pumpkin pie spice, and baking powder in a large bowl.
2. In a separate bowl, mix egg, pumpkin puree, milk, and oil.
3. Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir until just combined.
4. Pour ¼ cup of batter onto a greased skillet or griddle and cook over medium-high heat. Flip the pancake when bubbles start to form.
Gluten Free Pumpkin Pancakes
Ingredients
- 1 ½ cups gluten-free baking flour
- 3 tablespoons sugar
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 egg
- ½ cup pumpkin puree
- 1 1/3 cups milk
- 3 tablespoon oil
Instructions
- 1.Combine gluten-free baking flour, sugar, salt, cinnamon, pumpkin pie spice, and baking powder in a large bowl.
- In a separate bowl, mix egg, pumpkin puree, milk, and oil.
- Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir until just combined.
- Pour ¼ cup of batter onto a greased skillet or griddle and cook over medium-high heat. Flip the pancake when bubbles start to form.
Do you like Pumpkin Spice Pancakes?
