Gluten Free Perfect Pumpkin Pancakes
 
Prep time
Cook time
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Don't let Fall pass you by without whipping up a few batches of these Gluten Free Perfect Pumpkin Pancakes. Throw in some dark chocolate chips for an extra decadent treat.
Author:
Recipe type: Breakfast
Serves: 8-10 pancakes
Ingredients
  • 3 tablespoons melted butter or coconut oil
  • ¼ cup coconut sugar or brown sugar
  • 1 large egg
  • ¾ cup milk (I used 1%)
  • ½ cup nonfat plain Greek yogurt*
  • ½ cup 100% canned pumpkin (not pumpkin pie mix)
  • ¼ teaspoon vanilla
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon xanthan gum
  • ⅓ cup brown rice flour
  • ⅓ cup sweet sorghum flour
  • ⅓ cup potato starch
  • ¼ cup white rice flour
  • ½ cup chocolate chips
Directions
  1. Heat skillet over medium low heat (about 4 out of 10).
  2. In a medium sized microwave safe mixing bowl, melt butter for 20-30 seconds on high until liquid. Add coconut sugar and whisk until dissolved. Add egg, milk, Greek yogurt, canned pumpkin, and vanilla and whisk until smooth.
  3. In a separate smaller mixing bowl, sift together salt, baking soda, pumpkin pie spice, cinnamon, xanthan gum, brown rice flour, sorghum flour, potato starch, and white rice flour. Add dry mixture to wet and whisk until smooth. Batter will be slightly thicker.
  4. Spray skillet with cooking spray or coat with melted butter. Scoop ¼ cup batter 2" apart on skillet, spread into circles, and push chocolate chips onto top of batter. Cook for 2-3 minutes until edges are set. Flip and cook 1-2 minutes more until cooked through.
  5. Serve pancakes warm with desired toppings. Store leftover pancakes in an airtight container in fridge for up to 5 days or in the freezer for up to 3 months.
Notes
*If you do not have Greek yogurt on hand, just use 1 cup of milk and omit the yogurt.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-perfect-pumpkin-pancakes/