Breakfast

Pumpkin Gluten-Free Pancakes is for Breakfast.

Pumpkin Gluten-Free Pancakes takes 10 minutes to prepare.

Pumpkin Gluten-Free Pancakes takes 30 minutes to cook.

Pumpkin Gluten-Free Pancakes makes 4 servings.

The ingredients for Pumpkin Gluten-Free Pancakes are:

1-1/2 cups gluten free flour mix of choice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1 egg
1 tablespoon extra virgin olive oil
3/4 cup pumpkin puree
1/2 cup milk of choice
1/2 cup water, approximately

Here is how you make Pumpkin Gluten-Free Pancakes:

Preheat a cast-iron skillet or griddle over medium heat.Whisk together the dry ingredients (flour through cinnamon). Beat the egg with a whisk with the oil. Stir in the pumpkin and milk. Stir into flour mixture. Add water as needed. (I usually cook a pancake and see if I need to add more water.) Oil skillet by drizzling in a little olive oil and spreading with a paper towel. Spoon heaping tablespoon of batter per pancake and cook until bottom is browned. Turn and brown other side. Serves four. Freeze pancakes if not eating right away. You can make less Peach Coulis depending on how many people you are serving, just divide recipe accordingly. Number of Servings: 4Recipe submitted by SparkPeople user KATZASTAR.

The nutritional information for Pumpkin Gluten-Free Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 228.7

• Total Fat: 7.4 g
• Cholesterol: 61.6 mg
• Sodium: 430.5 mg
• Total Carbs: 38.2 g
• Dietary Fiber: 6.1 g
• Protein: 7.6 g

The dietary needs meet for Pumpkin Gluten-Free Pancakes is Gluten Free