Gluten-Free Pumpkin Pie Spice Pancakes
User Reviews
5
Gluten-Free Pumpkin Pie Spice Pancakes
Description
Gluten-Free Pumpkin Pie Spice Pancakes blend canned pumpkin puree with gluten-free flour and traditional pie spices to create a comforting morning dish. The mix includes eggs, baking powder, and maple syrup, contributing to a light but hearty texture. Chopped pecans provide a subtle crunch throughout. After mixing, the batter is left to rest, allowing the gluten-free flour to fully absorb liquids, preventing clumps and inconsistencies. The pancakes are cooked in a non-stick pan and shaped for uniformity, resulting in tender pancakes that hold their shape well. The pumpkin and spice mixture gives a mild sweetness and warm flavor typical of autumnal recipes.
These pancakes can be served with additional maple syrup or whipped cream for an extra layer of flavor. Their modest size makes them a good fit for smaller servings or as part of a brunch spread. The slightly nutty crunch from pecans adds texture contrast without overwhelming the pumpkin spice profile.
Leftover pancakes can be stored in the refrigerator for 2-3 days once cooled. Careful whisking prevents lumps, which ensures uniform cooking and texture. Note that the pancakes will not expand significantly during cooking, so arrange them in the pan with intended final shape in mind.
Ingredients
- ⅓ cup pumpkin canned puree, not pumpkin pie filling, puree
- 2 egg
- ¼ cup gluten-free flour Bobs Red Mill
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon optional
- 2 tablespoons maple syrup plus more for topping
- 1 teaspoon baking powder
- ¼ cup pecans chopped
Instructions
- Preheat a non-stick frying pan over medium heat. Grease as needed.
- Mix together the dry ingredients and then add the wet ingredients one by one and mix until no clumps remain. Allow the mixture to sit for 2-3 minutes to absorb.
- Portion the pancakes into circles using a silicone mold to shape them as needed.
- Cook them for 8-9 minutes until the pancakes start to look firm. Flip and cook them another 2-4 minutes until cooked through.
- Remove the pancakes and top them with maple syrup or whipped cream.
Notes
- Let the batter rest for 2-3 minutes after mixing to allow the gluten-free flour to absorb the liquids evenly, ensuring consistent texture.
- Whisk the mixture thoroughly to eliminate clumps for smoother pancakes.
- The pancakes keep their original shape during cooking, so position them carefully in the pan.
- This recipe yields around six small pancakes, with nutritional info based on two pancakes per serving.
- Store any leftovers in the fridge for up to 2-3 days once cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 46mg | 2% |
| Potassium | 298mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 4401IU | 88% |
| Vitamin C | 1mg | 1% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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