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FODMAP Free Pumpkin Pancakes

Pumpkin Pancakes

FODMAP Free Pumpkin Pancakes
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
You've heard of banana pancakes and blueberry pancakes ... now, Pumpkin Pancakes! Great served with fresh berries and / or citrus fruits!
  • 2 cups gluten free all-purpose flour, sifted
  • 2 teaspoons xanthan gum
  • 2 tablespoons packed brown sugar *
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1¾ cups lactose free whole milk
  • ½ cup canned pumpkin
  • 2 eggs
  • 2 tablespoons vegetable oil
  • Fruit, maple syrup and/or chopped nuts (optional)
  1. In a large bowl combine sifted flour, xanthan gum, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
  2. In a small bowl whisk together milk, pumpkin, eggs, and oil.
  3. Add pumpkin mixture all at once to flour mixture and stir just until moistened (batter should be slightly lumpy) and may be a little sticky.
  4. Let batter rest for 5 minutes.
  5. For each pancake, pour about ¼ cup of the batter onto a hot, lightly greased griddle or heavy skillet, spreading / flattening batter if needed.
  6. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown.
  7. When the top starts to bubble, it is time to flip the pancakes.
  8. Serve warm.

  9. Options: Top with seasonal berries, nuts and powdered sugar, maple syrup, or caramelized sugar.
This recipe will make about 16 pancakes.

* If you can't tolerate brown sugar, use 3 tablespoons turbinado sugar.


1 ping

  1. October is all about PUMPKINS! » Living FODMAP Free

    […] Pumpkin Pancakes […]

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