Pumpkin-Almond Pancakes

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:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 324
  • Fat: 6.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2.6g
  • Protein: 5g
  • Carbohydrate: 63.3g
  • Fiber: 2.1g
  • Cholesterol: 93mg
  • Iron: 1.6mg
  • Sodium: 176mg
  • Calcium: 175mg

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. 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. 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.
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