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Gluten Free Pumpkin Pancakes Recipe

Name: Gluten Free Pumpkin Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup pure pumpkin; 1 cup plain whole milk yogurt; 1 cup milk (any type); 2 large eggs; 1/4 cup maple syrup; 2 teaspoons vanilla; 1 3/4 cup Gluten Free 1:1 Baking Flour; 1/4 cup flax seed meal; 2 tablespoons pumpkin pie spice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup whole milk plain yogurt; 1 tablespoon pure maple syrup; 1/2 teaspoon vanilla

The Lemon Bowl®

Light, fluffy, and packed with warm spices - these pumpkin pancakes with yogurt topping are delicious and 100% gluten free.

Ingredients

1 cup pure pumpkin

1 cup plain whole milk yogurt

1 cup milk (any type)

2 large eggs

1/4 cup maple syrup

2 teaspoons vanilla

1 3/4 cup Gluten Free 1:1 Baking Flour

1/4 cup flax seed meal

2 tablespoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup whole milk plain yogurt

1 tablespoon pure maple syrup

1/2 teaspoon vanilla

Method

In a large bowl, stir together liquid ingredients: pumpkin, yogurt, milk, eggs, vanilla, and maple syrup; set aside.

In a medium bowl, whisk dry ingredients: gluten free flour, flax seed meal, pumpkin pie spice, baking powder, baking soda, and salt.

Carefully add the dry ingredients to the wet and stir until just combined - careful not to over-mix.

Heat a non-stick griddle or frying pan over medium heat and spray with cooking spray. Pour batter on to griddle, 1/4 cup at a time, and brown on both sides.

While pancakes are cooking, mix together Maple Yogurt Topping in a small bowl and set aside until pancakes are ready to serve. When pancakes are cooked, serve with a dollop of Maple Yogurt Topping and fresh fruit.

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