Gluten-Free Pumpkin Maple Pancakes

Start your family’s day with a stack of healthy pumpkin pancakes. My super nutritious and gluten-free Pumpkin Maple Pancakes are made with almond flour, gluten free all-purpose flour and ground flaxseed as well as milk, eggs, maple syrup, and canned 100% pure pumpkin purée, so each a serving has nearly a day’s worth of immune-supporting vitamin A.

These pancakes are easy to make, and if your family is like mine, they’ll probably ask for blueberries or sliced banana (and pure maple syrup!) on top.

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With pumpkin season in full swing and with pancakes topping the list of family breakfast favorites, I put the two together and created these fluffy, super-yummy pancakes.

Pumpkin Maple Pancakes

 

Author: Liz

Nutrition Information

• Serves: 4 to 5

• Serving size: 3 to 4 pancakes

• Fat: 4.5g
• Saturated fat: 1.5g
• Sodium: 360mg
• Fiber: 5g

Recipe type: Breakfast

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From farmers’ markets to Jack-O-Lanterns, pumpkins pop up just about everywhere this time of year. We use half a cup of canned pumpkin for these healthy pumpkin pancakes, and whatever is left over can be frozen in re-sealable plastic bags and used later in pancakes, muffins, and even smoothies.

Ingredients

• 1 cup almond flour
• ¾ cup gluten free all-purpose flour
• 2 tablespoons ground flaxseed (you’ll get a little bit of omega-3 here)
• 1 tablespoon baking powder
• ½ teaspoon ground cinnamon
• Pinch salt
• 2 large eggs, beaten
• 1 cup 2% low-fat milk
• ½ cup canned 100% pure pumpkin purée
• 1 tablespoon pure maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Whisk together the almond flour, all-purpose GF flour, flaxseed, baking powder, and cinnamon and salt in a large bowl.
2. In a separate bowl, whisk together the eggs, milk, pumpkin, maple syrup, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.
3. Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium heat. Pour the batter onto the hot skillet using a ¼-cup measuring cup, forming 4-inch pancakes.
4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 2 minutes. Flip the pancakes, and cook until the other sides are golden, an additional 2 minutes. Adjust the heat as you go if the bottoms brown too quickly. Repeat with the remaining cooking spray and batter.

Notes

Each serving has 70% vitamin A, 35% calcium, and 15% iron. Not bad for a fast and easy breakfast.

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Do you have a go-to pancake recipe you make for your family? What ingredients do you tend to add?