Pumpkin-Almond Pancakes

 Recipe
Photo: Oxmoor House
Enjoy these gluten-free pancakes for breakfast or dinner topped with butter and drenched in maple syrup. Whole-grain corn flour gives them a cakier texture and adds some fiber, too.

Yield:

Serves 4 (serving size: 4 pancakes and 2 tablespoons syrup)
Total time: 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 324
Fat 6.6 g
Satfat 1.3 g
Monofat 2 g
Polyfat 2.6 g
Protein 5 g
Carbohydrate 63.3 g
Fiber 2.1 g
Cholesterol 93 mg
Iron 1.6 mg
Sodium 176 mg
Calcium 175 mg

Ingredients

2.1 ounces tapioca flour (about 1/2 cup)
1.3 ounces white rice flour (about 1/4 cup)
1 ounce stone-ground whole-grain corn flour (about 1/4 cup)
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup canned pumpkin
1/4 cup vanilla almond milk
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large eggs
1/2 cup maple syrup

Preparation

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.

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.

 

 

 

Robert Landolphi,

Gluten-Free Baking,

Cooking Light

July 2014
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