Gluten Free Pumpkin Pancakes
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Gluten Free Pumpkin Pancakes
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Light, fluffy, and packed with warm spices – these pumpkin pancakes with yogurt topping are delicious and 100% gluten free.
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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
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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 Information
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Serving
2pancakes
Calories
348kcal
(17%)
Carbohydrates
57.1g
(19%)
Protein
19.3g
(39%)
Fat
6.6g
(10%)
Saturated Fat
0.7g
(4%)
Polyunsaturated Fat
5.9g
Trans Fat
0g
Cholesterol
91mg
(30%)
Sodium
392mg
(16%)
Fiber
10.2g
(41%)
Sugar
13.6g
(27%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 348kcal | 17% |
| Carbohydrates | 57.1g | 19% |
| Protein | 19.3g | 39% |
| Fat | 6.6g | 10% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 5.9g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 91mg | 30% |
| Sodium | 392mg | 16% |
| Fiber | 10.2g | 41% |
| Sugar | 13.6g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
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