Pumpkin Pancakes Gluten Free Recipes

GLUTEN FREE PUMPKIN PANCAKES

Gluten Free Pumpkin Pancakes image

I found this recipe on another website where people post recipes that are WW friendly. I decided to try and make it gluten-free and they were just delicious. This recipe makes 6 - 4 pancake servings and the WW points are 6 per serving.

Provided by LARavenscroft

Categories Breakfast

Time 30m

Yield 24 pancakes, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups gluten-free flour, mix
2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups skim milk
1 cup canned pumpkin (NOT pumpkin pie mix)
1/4 cup butter, melted
2 large egg yolks
4 large egg whites

Steps:

Combine first 5 ingredients in a large bowl.
Make a well in the center of the mixture.
Combine milk and next 3 ingredients.
Add to flour mixture, stirring just until dry ingredients are moist.
Beat egg whites at high speed with an electric mixer until stiff peaks from.
Gently fold into pumpkin mixture.
Pour 1/4 cup of batter for each pancake onto a hot non-stick griddle or skillet.
Cook pancakes until tops are covered with bubbles and edges look cooked.
Turn and cook other side.

PUMPKIN PANCAKES (GLUTEN FREE)

Pumpkin Pancakes (Gluten Free) image

Delicious pumpkin pancakes are fantastic on a crisp fall morning. A friend suggested topping with cream cheese frosting! Yum! My husband has Celiac and loves it when I can make a recipe that doesn't taste like it's gluten free. This one is really good!

Provided by wyojess

Categories Breakfast

Time 35m

Yield 12 3" pancakes, 6 serving(s)

Number Of Ingredients 15

Ingredients

3/4 cup rice flour
1/4 cup brown rice flour
2 tablespoons potato starch
1 tablespoon tapioca starch
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup milk
6 tablespoons pumpkin puree
2 tablespoons melted butter
1 egg

Steps:

Whisk flours, starches, sugar, baking powder, spices and salt in a bowl.
In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
Fold mixture into dry ingredients.
Spray or grease a skillet and heat over medium heat: ladle pancake batter into about a 2" circle (it will spread a bit).
Cook pancakes until browned on both sides. Serve with butter and syrup.
Makes about 12 3" pancakes.
***You can use 1 1/4 cups of America's Test Kitchen GF Flour mix in lieu of the flour and starches listed out separately!
http://www.cooksillustrated.com/recipes/7854-americas-test-kitchen-gluten-free-flour-blend#.

Nutrition Facts : Calories 200, Fat 6.6, SaturatedFat 3.8, Cholesterol 46.9, Sodium 382.9, Carbohydrate 30.9, Fiber 1.1, Sugar 4.5, Protein 4.4

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