gluten-free and dairy-free pumpkin pancakes

These festive gluten-free and dairy-free Pumpkin Pancakes are moist, light and great for a fall or a holiday breakfast. I like to use homemade pumpkin puree, but store-bought is fine. If you are strictly gluten-free, consider using certified gluten-free oats. These pancakes are the best when served with maple syrup or maple yogurt, sprinkled with pecans.

 

Pumpkin Pancakes, Gluten-Free Recipe

gluten-free and dairy-free pumpkin pancakes

By Dr. Anastasia Published: September 21, 2013

  • Yield: 4 Servings
  • Prep: 7 mins
  • Cook: 10 mins
  • Ready In: 17 mins

These festive gluten-free and dairy-free Pumpkin Pancakes are moist, light and great for a fall or a holiday breakfast. I like to use …

Ingredients

Instructions

  1. In a medium bowl, combine the frist 7 ingredients.
  2. In a small bowl, slightly whip the rest of the ingredients.
  3. Fold the wet ingredients into the dry ones.
  4. Put a lightly oil skillet onto a medium heat. Pour 1/4 cup of the batter into the skillet to form a pancake. Cook for about 3 minutes on each side.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.

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2 Responses to Pumpkin Pancakes, Gluten-Free

  1. Okay, it took way longer than 17 min because my toddler was ‘helping’ me but hey she ate a bunch of them so it was well worth it 🙂

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