To say that these are the best gluten-free pancakes I’ve ever had would be selling this stack short. I hesitate to ever make claims that something is “the best,” because taste is so subjective after all. But these (in my opinion) have to be right up there with the best pancakes I’ve ever eaten, gluten-free or not.
I made these the other day for Jack and my mom (who is in town visiting right now). After we tasted, my mom said “what’s that special flour you used? I’ll have to get some of that.”
“That flour” I used is Pamela’s Baking & Pancake Mix. I originally started using their flours because all of my gluten-free friends had recommended it to me. This baking mix worked perfectly in these muffins, but I have to say – pancakes with it really take the cake.
The way I feel about gluten-free baking is that it’s easier to buy one great mix than to try to combine 4 (or more!) types of flour. The folks at Pamela’s have worked out all of the ratios for you, which I promise will save you failures, frustration, and the overall unpleasant-ness of eating gritty-falling-apart baked goods. These pancakes are not only cohesive, but also light, fluffy, moist and, delightfully pumpkin-y.
gluten free pumpkin pancakes
- 1.5 cup Pamela’s 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
- butter (optional)
- maple syrup
- In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.
- In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
- 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.
- Serve with butter and maple syrup.
- 1½ cups Pamela’s Baking & Pancake Mix
- 1 teaspoon cinnamon
- ½ cup canned pumpkin
- 1 cup almond milk, at room temperature
- 1 large egg
- 2 tablespoons melted coconut oil (plus a little more for the pan)
- 2 tablespoons cane sugar
- Butter (optional)
- Maple syrup
- In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.
- In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
- 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.
- Serve with butter and maple syrup.
Love these, excited to try!
What type of pan are you using??
Andra
it’s a nonstick Greenpan, but any nonstick pan will work.
I had the fig flatbread and it was soo delicious… I used a different gluten free flatbread (I was exceptionally lazy the day I made it) but I’m sure a homemade crust would make it exponentially better!
These pumpkin pancakes are #1 on my list to try. Next Sunday can’t come soon enough. 🙂
I would love to try to make these pancakes for my mother-in-law. She is gluten & dairy intolerant and I am always trying out recipes for her, some are way better than others!
These look amazing! I love pumpkin pancakes, and I haven’t been successful with GF ones, yet. Can’t wait to try these! My favorite GF treat to make at the moment is muffins — banana, blueberry and walnut, to be exact. 🙂
My favorite gluten free baked good is from a bakery in Dallas, TX called Tu Lu’s Bakery. Everything there is fabulous and gluten free! But my favorite is their mixed berry muffin’s. These are so AMAZINGLY moist and delicious, that any time I travel there, I make sure to go and get a few to take home.
These look like the perfect breakfast! They sound so tasty and delicious, and your photography is stunning. Pinned!
This pumpkin pancake recipe is definitely one of my new favorites! Can’t wait to make this for a Thanksgiving day breakfast to get the day started right!
I am rather new to a gluten free lifestyle … about 4 months. I started by going ‘low carb’ – meaning avoiding breads, baked goods, etc, and defiitely see a difference in my, er, digetive system. ‘Nuff said, right? But now I’ve discovered some gluten free snacks – specxifically Glutino pretzels (can I say that i like them better than “real” pretzels? I do!) And the crispy-crunchy GF chocolate chip cookies at Trader Joe’s are OUTSTANDING! Now I’m having serious cravings a sub sandwich at Jersey Mike’s – the #6, to be exact, served “Mike’s Way.” If i could find a soft and chewy roll like the ones at JM’s, I’d be happy. Probably forever. Do you think one of Pamela’s baking mixes would do the trick?
I’ve taken a liking to gluten free baking, because it feels so much lighter and I don’t cringe when I realize I’ve eaten half the pan of muffins.
That being said, I took your carrot muffins for a spin this past weekend, with a few modifications:
combined about half of a large carrot and chopped apple in my Ninja ( to act like grated carrot + applesauce)
added a little bit of vanilla to the above Ninja
2 c oat flour ( just ground up some oats in my grindmaster cafe mill – very cost effective at .99c / lb! )
1 egg
~ 1/3 c coconut oil, slightly melted
~ 1/3 c sugar in the raw ( get the bulk 2lb box to get it in bulk, not in the little packets. Yay less waste! )
Then, instead of the coconut cream icing, I had some cream cheese on hand, so threw about 3 tbsp cream cheese into the Ninja ( had the leftover carrot + apple chunks and a little juice in it ). Also added to the Ninja ~ 2 tbsp sugar and a slice of butter for a delightful cream cheese icing. So good that I to food-gram it! http://instagram.com/p/ulHY4HKbAU/?modal=true
sounds delicious – thanks for sharing!
Store bought, my favorite Gluten Free item has to be peanut butter cookies. But homemade, I’ve yet to find the right concoction of flours to make anything other than pancakes. Can’t wait to try these pumpkin pancakes, dripping with syrup. Can’t wait to try this flour mix as well to try and lighten up my recipes!
I have not been too excited about gluten free baked goods. Haven’t tried Pamela’s products, but would like to try. To that end, the pancakes look like a good start.
ohhhh I would love to try this pancakes! my attempts in the past haven’t turned out so great. I love any GF backing and mostly just use almond flour or coconut flour – it’d be fun to try a baking blend and get some other ideas!
Thanks for that recipe anything pumpkin is divine! I love pamelas yellow cake mix on the package is a recipe for coconut cake for the liquid in the recipe i use coconut milk and some coconut extract it makes a delicious cake and i top the whole thing off with seven minute frosting and extra shredded coconut Yummy! I can only find the mix at Whole Foods but I’m asking the store manager at Stop and Shop to order it because they do carry the other Pamelas baking mixes. Awesome Product !!!
The pumpkin craze each year turns me off a little… till I start baking. Muffins, breads, and now pancakes! Thanks for this recipe.
As for my favorite gluten-free goodie, brownies made with black beans rather than flour — incredibly moist and delicious.
my favorite baked good of late has to be gluten free scones. it took me a while to get the consistency right, but i found the right flour and the right amount of butter this week!
Hmmmm. Looks tasty! I immediately thought how I could turn these into crepes and with what to fill them. Should I make them dessert crepes or for lunch? Some cooking creations are brewing. Thanks for the inspiration!
The pumpkin pancakes sound wonderful! I am going to share this recipe with my sister-in-law since my niece is having medical issues in which her doctor has recommended she try eating gluten free. My niece is a very picky eater, so any advice on good gluten free recipes and products are greatly appreciated. Thanks for the info on Pamela’s baking mixes and for sponsoring this give-away!
These look great! I used to be known (by my boys) for my whole wheat pancakes and made them often. Now that they are grown I don’t make them or eat much wheat products at all. But I’d love to try this out. Im a big fan of anything with pumpkin. Thanks for sharing this, I didn’t know about Pamela’s products, and I see they can be found at Whole Foods.
I like making gluten free oatmeal chocolate cookies! Thanks for the awesome giveaway!
I’ve been diagnosed with gluten sensitivity and other food sensitivites.
After almost a half a year of a very limited diet I am getting better and this is a great occasion to celebrate making these wonderful pancakes. Thanks for the great looking post. Can’t wait to taste them.