Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 2014


Credit: Oxmoor House

Recipe Summary

15 mins
15 mins
Serves 4 (serving size: 4 pancakes and 2 tablespoons syrup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Gluten-Free Baking

Nutrition Facts

324 calories; fat 6.6g; saturated fat 1.3g; mono fat 2g; poly fat 2.6g; protein 5g; carbohydrates 63.3g; fiber 2.1g; cholesterol 93mg; iron 1.6mg; sodium 176mg; calcium 175mg.