Vegetarian

Dairy Free, Egg Free, Gluten Free Pumpkin Pancakes is for Breakfast.

Dairy Free, Egg Free, Gluten Free Pumpkin Pancakes takes 15 minutes to prepare.

Dairy Free, Egg Free, Gluten Free Pumpkin Pancakes takes 25 minutes to cook.

Dairy Free, Egg Free, Gluten Free Pumpkin Pancakes makes 16 servings.

The ingredients for Dairy Free, Egg Free, Gluten Free Pumpkin Pancakes are:

1-1/2 c. Gluten-free flour
1/2 c. (Quaker Oats - Old Fashioned - dry
1 c. canned Pumpkin, canned, without salt,
1/2 tsp Salt
2 tbsp amber 365 Organic- Raw Agave Nectar
2 c. Almond Milk, Silk Original Pure Almond Milk
3 tbsp 365 100% Greek Extra Virgin Olive Oi
2-1/2 tsp Baking Powder
2 tbsp Cinnamon, ground
1 tsp Nutmeg, ground
1 tbsp Vanilla Extract

Here is how you make Dairy Free, Egg Free, Gluten Free Pumpkin Pancakes:

Mix all the dry ingredients well.Mix all the wet ingredients in with the dry ingredients until there are no clumps.Cook on medium heat until the edges look dry, then flip.Remember, these pancakes will be dense and thick. This is how they are supposed to turn out. Super good with REAL maple syrup!Enjoy!Number of Servings: 16Recipe submitted by SparkPeople user GROOVYHKS.

The nutritional information for Dairy Free, Egg Free, Gluten Free Pumpkin Pancakes is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 96.6

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 92.2 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 1.3 g
• Protein: 0.7 g

The dietary needs meet for Dairy Free, Egg Free, Gluten Free Pumpkin Pancakes is Gluten Free