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Rate Pumpkin Pancakes
Avg. rating 4 from 5 votes.
Recipe Created By: Sondra Payne
2 cups milk or milk substitute
2 tsp fresh squeezed lemon juice
3 Tbsp canola oil
3 Tbsp maple syrup
2/3 cup canned pumpkin
1 tsp vanilla extract
1-1/4 cups buckwheat flour
1-1/4 cups gluten-free flour mix of choice
1/2 tsp baking soda
1/2 tsp Salt
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1 Tbsp baking powder
In a medium bowl combine milk, lemon juice, canola oil, maple syrup, pumpkin and vanilla extract and mix well. Set aside. In a separate bowl, whisk together flours, soda, salt, cinnamon, ginger, nutmeg and baking powder until well combined. Add wet ingredients to dry ingredients and mix until just combined. Let batter rest for 5 minutes.
Grease griddle or pan with fat of choice (I use canola oil) and preheat for 5 minutes or until hot. Spoon batter onto griddle or pan and cook until edges are set and bubbles begin to appear (1 or 2 minutes), flip and cook an additional 45 seconds or until done. These are wonderful plain, served with maple syrup or also apple butter.
This recipe works well with rice or soy milk as well.
Sorghum or millet flour works well in place of buckwheat. We have also used all gluten-free flour mix instead of 1/2 buckwheat and 1/2 gluten-free flour.
I have also substituted sweet potato puree instead of pumpkin and they are great. Enjoy!
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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