Pumpkin & Spiced Pear Pancakes… yum! And even gluten-free Pumpkin Pancakes! Hence, amazing!
So, this recipe was something that I put together one morning for my kids because they love pancakes! We had leftover pumpkin puree and pears in the fridge that needed to be eaten. So, I thought with a little bit of cinnamon these gluten-free pumpkin pancakes would be great together.
I was right, they were really tasty. Love me some warm fall flavors…
So, we have pancakes every morning at our house. One thing I don’t enjoy
My husband surprised me with this mixer years ago and it has been such a blessing! So many beautiful colors to choose from; they are perfect for every kitchen! 🙂
Another time-saving tip! I make these
Gluten Free Pumpkin Pancakes
Why gluten free? I cook/bake gluten free because I am gluten intolerant. Seems like if you are gluten intolerant, you are probably lactose intolerant too. (womp, womp) So I try to avoid dairy at all cost, because I end up with a sinus headache when I eat it. It is a harder one to avoid, it seems like but the payoff is pretty big.
Naturally Sugar Free Syrup? I do not use regular syrup, but pure maple syrup instead. I am thrilled to say that when I cut sugar out of my diet, my acid reflux went away!!!! The only time I have issues now is when I have sugar.
Why PURE maple syrup? Regular maple syrup has high fructose corn syrup in it, which is not as easy to digest. Moreover, pure maple syrup is harvested from Maple trees and doesn’t have additives or preservatives.
Find my favorite kind of pure maple syrup here.
I use Pamela’s GF + Whole Grain Baking & Pancake Mix. It is my tried and true favorite. My mom found it at a health food store and she refuses to eat anything different. 🙂 You can find the pancake flour here.
Tip: Make sure you are using pumpkin puree and not pumpkin pie filling for this recipe.
So on to the recipe already, woman! 🙂
Gluten Free Pumpkin Pancakes
Pumpkin & Spiced Pear Pancakes
- Mix together your eggs, pumpkin puree, vanilla, and water (or Almond Milk).
- Then add your diced pear, cinnamon & pumpkin spice.
- Next, add your Pamela’s Pancake Flour and only mix until incorporated. Note: Over mixing can make your pancakes tough/chewy.
- Add batter to a large 4 cup Pyrex measuring cup, so that I can easily pour the batter onto the griddle.
- Heat pan to medium heat or set griddle to 250° F. Since these pancakes are dense, you will want to make sure to cook each side thoroughly. Tip: Don’t flip until there are a lot of bubbles.
So a tip I learned awhile ago when baking is to mix together your wet ingredients first and slowly mix in your dry ingredients. Your batter will turn out smoother when you do!
This recipe makes about 4 cups of batter. Another tip, I like to make a lot of pancake batter up in advance, so I can store the batter in the fridge and make them up each day. Or I will make them all up and then store them in the fridge.
So, add your maple syrup & enjoy your fall flavored gluten-free pumpkin pancakes!!
Yield: Approximately twenty 4-inch gluten-free pumpkin pancakes.
For more gluten & dairy free breakfast ideas, check out this Caramel Rolls recipe!
So, let me know what you’re baking this week! 🙂
Want more healthy recipes? Check out my Paleo Chocolate Recipe!
Give thanks to the LORD, for He is good; His love endures forever. Psalm 107:1