Fall Pancakes Gluten Free

Embrace the cozy flavors of autumn with these irresistibly fluffy Gluten-Free Fall Pancakes! Made with nutrient-rich pumpkin puree, aromatic spices like cinnamon, nutmeg, and ginger, and naturally sweetened with maple syrup, these pancakes are a wholesome and delicious way to start your day. Using gluten-free all-purpose flour and your favorite non-dairy milk, they’re perfect for those with gluten or dairy sensitivities. Ready in just 25 minutes, this quick and easy recipe delivers a comforting, golden stack that pairs beautifully with warm maple syrup, crunchy pecans, or fresh apple slices. Whether it's for a leisurely weekend brunch or a festive breakfast treat, these pancakes are sure to delight your taste buds while filling your kitchen with the warm, inviting aromas of fall.

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Gluten-free all-purpose flour
• 0.5 cup Pumpkin puree
• 0.75 cup Almond milk (or any non-dairy milk)
• 1 large Egg
• 2 tablespoons Maple syrup
• 2 tablespoons Coconut oil (melted)
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground ginger
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla extract
• 2 teaspoons Cooking oil or butter (for greasing skillet)

Directions

Step 1

In a medium mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt.

Step 2

In a separate bowl, combine the almond milk, pumpkin puree, egg, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.

Step 3

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly thick.

Step 4

Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil or butter.

Step 5

Pour approximately 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circle, if needed.

Step 6

Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes carefully and cook for another 2-3 minutes or until golden brown and cooked through.

Step 7

Repeat with the remaining batter, greasing the skillet as necessary to prevent sticking.

Step 8

Serve the pancakes warm, topped with your favorite fall-inspired toppings like maple syrup, powdered sugar, pecans, or sliced apples.

Nutrition Facts

Serving size	559 grams (559.0g)

Amount per serving	% Daily Value*
Calories	1072

Total Fat 51.40g	66%
Saturated Fat 28.00g	140%
Polyunsaturated Fat 2.90g
Cholesterol 222mg	74%
Sodium 1298mg	56%
Total Carbohydrate 148.30g	54%
Dietary Fiber 7.90g	28%
Total Sugars 31.50g
Protein 11.70g	23%

Vitamin D 129IU	644%
Calcium 435mg	33%
Iron 4mg	22%
Potassium 459mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 4.2%

Carbs: 53.8%