Gluten Free Pumpkin Pancakes
Gluten free pumpkin pancakes made with Bob's Red Mill pancake mix make the perfect fall breakfast recipe that is easy to make and also dairy free!
Equipment
Ingredients
- 3 cups Bob's Red Mill Gluten Free Pancake Mix
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/4 cup oil
- [2 tbsp pure maple syrup]
- 1 tsp vanilla extract
- [1 cup pumpkin puree]
- 3 cups water
Instructions
- Preheat griddle frying pan (or electric) over medium high heat.
- In a large bowl, combine all ingredients in the order listed. Whisk together until batter is smooth and lumps are gone. More water may be added until desired pouring consistency. The batter will thicken as it rests, so adding a little water to the batter may be necessary.
- Spray griddle with nonstick spray (we prefer non-aerosol avocado oil). Ladle pancakes onto griddle. Flip pancakes after they have risen with some bubbles forming at the top and edges of pancakes start to round out, approximately 4 minutes. Continue to cook pancakes on the other side for an additional 3 minutes or until cooked through.
- Serve with butter (or non-dairy butter) and pure maple syrup on top.
Notes
If you would like to use the entire can of pumpkin puree, just double the recipe and use the entire can instead of 2 cups of pumpkin puree. Making a large batch is perfect for meal prep or freezing for later.