October 15, 2010 by Flora Dawn
Gluten free breakfasts can get a a bit boring, so I am always trying to come up with new things to make. Being that it is Fall, I took a favorite pumpkin pancake recipe and adapted it to be gluten free.
They turned out great. They are slightly sweet with a nice pumpkin flavor. Although I do enjoy pumpkin, I think for breakfast it is best to keep the flavor and color subtle. It also helps, so you don’t scare the family first thing in the morning. I know my kids would be skeptical or eating orange pancakes or anything resembling the squash family for breakfast.
I am particularly fond of gluten free pumpkin baked goods. I really find that the pumpkin adds a lot of flavor and moisture that is often missing. Although I decided to use white rice flour, I think using a superfine brown rice flour would be a healthier option. In recipes like this, I have discovered that substituting one flour for another, or one starch for another, tends to work very well.
I listed the pumpkin as “pumpkin puree” in the list of ingredients. I actually used pumpkin puree I made from scratch, using a pie pumpkin. However, I realize not everyone has the time nor desire to take on such a task, and will just use the canned pumpkin. You’ll want the stuff labeled 100% pumpkin, not the pie filling.
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 TB canola or vegetable oil
- 2 TB vinegar (white or apple cider)
- 1 1/2 cups white rice flour
- 1/2 cup cornstarch
- 1/4 tsp xanthan gum
- 3 TB brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- In a medium bowl, mix together milk, pumpkin, egg, oil and vinegar.
- In a large bowl mix together remaining ingredients. Pour the pumpkin mixture into the dry ingredients and stir to combine. Allow to rest 5 minutes before cooking pancakes.
- Heat a lightly oiled pan or nonstick pan over medium heat. Using 1/4 cup of batter for each pancake, pour batter into hot pan and brown on both sides.