Gluten-Free Pumpkin Pancakes
These gluten-free Pumpkin Pancakes are light and fluffy and full of flavour for a delicious weekend breakfast treat!
Although they might be a Canadian staple, pancakes have a bad rap for being an unhealthy breakfast, and to be honest, I’d have to agree. Most pancakes are made with refined flours, refined oils and lots of sugar (especially when they are of the boxed variety), so it’s no wonder why they are a less than ideal option. With that being said, there is a way to do any recipe well and any recipe poorly, so the good news is there is a way to have you (pan)cake and eat it too!
I wanted to create a gluten-free pancake using a better quality flour, so I turned to my good friend buckwheat. Buckwheat is such an under-utilized and appreciated grain; it is naturally gluten-free, rich in essential nutrients, rich in resistant fibre and higher in protein content that most other grains. Although it is less popular in North America, it is a coveted grain in many parts of the world, and in fact the traditional flour for many French crêpe. Hey, if the French use it, we can too.
These Gluten-Free Pumpkin Pancakes are a healthy option, but that does not mean they are meant to be eaten every morning! They are a welcomed treat on the weekend or a special holiday shared with people you love.
Gluten-Free Pumpkin Pancakes
I’ve added lots of spices to this recipe to really give it that pumpkin spice flavour, in fact, they don’t even need that much syrup! If you don’t have buckwheat flour on hand, you could also use oat flour; simply grind 1 cup oats in a food processor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- 1 cup pumpkin puree, canned or homemade
- ½ cup milk of your choice
- 2 tablespoon butter or coconut oil, melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 lemon, juiced
- 2 eggs
- 1 cup light buckwheat flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- Butter or coconut oil, for cooking
- In a large bowl, combine all of the wet ingredients; pumpkin puree, milk, butter or coconut oil, maple syrup, vanilla extract, lemon juice and eggs.
- Whisk well to combine. If you use coconut oil, and it hardens, don’t worry it with soften when you beat it together and cook the pancakes.
- In a separate bowl, combine all of the dry ingredients: buckwheat flour, baking soda, salt and spices.
- Form a well in the centre of the dry ingredients, and pour in the wet ingredients. Using a spatula, fold the wet ingredients into the dry ingredients. Dry not to overwork the batter.
- Heat a cast iron skillet or pan on low-medium heat. Add a small amount of butter or coconut oil to the pan and allow to melt for cooking. The pan is hot enough when a drop of water will sizzle on the surface of the pan.
- Add a 1/4 cup of batter to into the centre of the pan, and allow to cook for 2-3 minutes. When the sides sizzle and the centre bubbles, the pancake is ready to be flipped.
- Flip and cook for another 60-90 seconds, until both sides are golden brown.
- Continue to make pancakes until all of the batter is gone. You can keep the cooked pancakes warm by placing them in an oven proof pan and keeping them in the oven at 200° F.
- The batter should make about 8-10 pancakes.
- Serve pancakes warm with a drizzle of maple syrup and a good cup of coffee.