Gluten Free Pumpkin Pancakes
Light, fluffy, and packed with warm spices - these pumpkin pancakes with yogurt topping are delicious and 100% gluten free.
Servings 4
Calories 348kcal
Ingredients
- 1 cup pure pumpkin
- 1 cup plain whole milk yogurt
- 1 cup milk any type
- 2 large eggs
- ¼ cup maple syrup
- 2 teaspoons vanilla
- 1 ¾ cup Gluten Free 1:1 Baking Flour
- ¼ cup flax seed meal
- 2 tablespoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Maple Yogurt Topping
- ¼ cup whole milk plain yogurt
- 1 tablespoon pure maple syrup
- ½ teaspoon vanilla
Instructions
- In a large bowl, stir together liquid ingredients: pumpkin, yogurt, milk, eggs, vanilla, and maple syrup; set aside.
- In a medium bowl, whisk dry ingredients: gluten free flour, flax seed meal, pumpkin pie spice, baking powder, baking soda, and salt.
- Carefully add the dry ingredients to the wet and stir until just combined - careful not to over-mix.
- Heat a non-stick griddle or frying pan over medium heat and spray with cooking spray. Pour batter on to griddle, 1/4 cup at a time, and brown on both sides.
- While pancakes are cooking, mix together Maple Yogurt Topping in a small bowl and set aside until pancakes are ready to serve. When pancakes are cooked, serve with a dollop of Maple Yogurt Topping and fresh fruit.
Nutrition
Serving: 2pancakes | Calories: 348kcal | Carbohydrates: 57.1g | Protein: 19.3g | Fat: 6.6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 91mg | Sodium: 392mg | Fiber: 10.2g | Sugar: 13.6g
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