Disclosure: This post is brought to you by Fresh Tape.
Pancakes are a favorite breakfast food around these parts. I think Miss E and I make them at least 1-2 times a week. She loves helping me stir and we both love eating them! Since we are embracing the changing of the seasons I thought I’d mix up our normal routine with some pumpkin pancakes!
Because of my food allergies, pancakes can be a little tricky and it took me 4 tries to get this recipe just right. And let me tell you, these gluten free dairy free pumpkin pancakes really are mouthwatering!
Start with your basic ingredients on a gluten free flour mix, tapioca flour, baking soda, baking powder, rice milk, pumpkin puree, cinnamon and olive oil.
Heat your stove on medium high heat (I keep mine at a 7) and slowly cook your pancakes on a pancake pan.
Serve with warm syrup. Yum!
Because of my food allergies, I have to bake with several different flours and I have created quite the collection over the years. After I made my pancakes I used these fun bag seals from Fresh Tape to seal up my bags. How cute are they? They come in all different patterns, are reusable, resealable, and recyclable. And they are FDA-compliant.
I don’t think my flour basket has ever looked so cute! (for more on my pantry organization click here).
- 1 Cup All-Purpose Gluten-Free Flour Mix ( I use Bob’s Red Mill)
- ¼ Cup Tapioca Flour
- 1 Cup Pumpkin Puree
- 1 Tbsp. Cinnamon
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 2 Tbsp. Olive Oil
- 11/4 Cup Rice Milk
- Combine the pumpkin, rice milk and olive oil together and slowly add the dry ingredients.
- Whisk until smooth.
- Pour a tiny bit onto a frying pan on medium-high heat (I keep my burner at a 7).
- Serve with warm maple syrup.
- Makes about 10 4″ pancakes.
And if you love pumpkin as much as I do, here are a few of my other pumpkin recipes! Great for these fall days ahead :)