Gluten Free Pumpkin Pancakes
  • 2 cups gluten-free flour (see note)
  • 1/2 teaspoon xanthan gum
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups milk of choice
  • 1 cup pumpkin puree (not pie filling)
  • 1 large egg
  • 2 tablespoons oil
  • 2 tablespoons white vinegar
  • 1/2 cup milk chocolate chips (optional)
  1. In a large bowl, combine milk, pumpkin puree, egg, oil, and vinegar.
  2. In a separate bowl, combine flour, xanthan gum, brown sugar, baking powder, baking soda, spices and salt. Stir into the pumpkin mixture, stirring just enough to combine.
  3. Heat a non-stick frying pan over medium high heat. Scoop batter onto hot frying pan, using approximately 1/4 cup per pancake.
  4. Brown on both sides and serve hot.
Gluten-Free Flour Mix is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by Faithfully Gluten Free at