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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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 4 pancakes and 2 tablespoons syrup)
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Source

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.
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