gluten free pumpkin pancakes
Serves: makes about 10-12 4-inch pancakes
  • 1.5 cup Pamela‚Äôs Baking & Pancake Mix
  • 1 teaspoon cinnamon
  • ½ cup canned pumpkin
  • 1 cup almond milk, at room temp
  • 1 large egg
  • 2 tablespoons melted coconut oil (plus a little more for the pan)
  • 2 T cane sugar
for serving:
  • butter (optional)
  • maple syrup
  1. In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.
  2. In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
  3. Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
  4. Heat a nonstick pan with a little coconut oil. Scoop the batter onto the pan using a ¼ cup measuring scoop. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown. Repeat with remaining batter.
  5. Serve with butter and maple syrup.
Recipe by Love and Lemons at