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It's fun to make pancakes into the shape of pumpkins! Photo: A. Fothergill
If you live in the Bay area, you know pumpkins are in great abundance in the fall. Even if you don’t roast them yourself, pumpkin-themed recipes are as ubitquous to the bay area as clam chowder is to New England. To figuratively put the frosting on the cake, if you are eating gluten-free, don’t worry, this recipe is easy and delicious. Get out the cinnamon and the cloves…it’s time to make pancakes!
Gluten-Free Pumpkin Pancakes
Mix dry ingredients first. Use any spices you like. Photo: A. Fothergill
1 ¾ cups milk (you can substitute soy or rice)
2 tablespoons vinegar
1 egg
3 tablespoons natural cane sugar or sucanat
1 cup pumpkin puree (about 1/2 of a can)
2 tablespoons vegetable oil or melted butter
1 tsp vanilla
2 cups gluten-free flour mix
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves or allspice
Process:
- Start by mixing the vinegar and milk (this makes buttermilk which helps with the leavening) in a glass measuring cup. Allow this to sit together for at least 5 minutes.
The batter should be thin enough to pour; otherwise add more milk. Photo: A. Fothergill
- In a small bowl, beat egg briefly then add sugar, pumpkin, oil, vanilla, and milk. Mix together.
- In a large bowl, with a whisk, mix dry ingredients: flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and clove.
What it should look like in the pan. Photo: A. Fothergill
- At this point, turn griddle to 425ºF or medium to medium high.
- Add wet ingredients into dry ingredients and stir. Look at the batter. If it does not pour from the ladle, add either water or milk (about 2 Tbl at a time). Stir until consistency is correct.
- Before you pour batter onto the griddle, place a few drops of water on the griddle. It should “dance” around. If it doesn’t, it’s not hot enough.
- Once the griddle is hot enough, pour batter (about ½ cup at a time). Cook the first side for about 3-4 minutes or until the top just starts to bubble and begins to look dry. Then turn it over. The top should look medium-golden brown. Cook the second side for another 3-4 minutes.The center of the pancakes should be fluffy. If it looks doughy, cook longer.
- To make pancakes into a pumpkin shape, pour a circle and then a stem.
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Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Website: http://www.amythefamilychef.com
Blog: http://thefamilychef.blogspot.com (a food blog which is a blend of gluten free and regular recipes)
Email: amy@amythefamilychef.com
Gluten-free recipes: http://www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner
These look amazing. I can’t wait to try them!
I made these for my kids today and they were amazing! I used Jules Gluten free flour and added butterscotch chips. The kids ate them like crazy!
Thank you! So glad you liked them. There are more recipes like that in my gluten-free cookbook The Warm Kitchen, http://www.thewarmkitchen.com.
I’m very excitd to make these! My ? is can these be frozen? Then maybe put in the toaster to reheat? There is only 2 of us & I don’t eat a whole lot (I’m on tpn for most of my nutrition). Thank you!
Hi Jill,
Yes, absolutely. Make sure they are completely cool before freezing and try to freeze flat. If you have a microwave, it will stay moister. I would reheat in 20 second intervals until hot. In the toaster, cover in foil to stay moist.