Hands-on Time
15 Mins
Total Time
15 Mins
Yield
Serves 4 (serving size: 4 pancakes and 2 tablespoons syrup)
Photo: Oxmoor House

How to Make It

Step 1

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, brown sugar, and next 4 ingredients (through allspice) in a medium bowl; stir with a whisk. Combine pumpkin, almond milk, oil, vanilla, and eggs; stir with a whisk. Add to flour mixture, stirring until smooth.

Step 2

Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 tablespoons batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned. Serve with maple syrup.

Step 3

 

Step 4

 

Step 5

 

Gluten-Free Baking

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