Mouthwatering Gluten Free Dairy Free Pumpkin Pancakes

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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!

Mouthwatering gluten free, dairy free pumpkin pancakes! via @tarynatddd
Pumpkin Pancake Ingredients

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.

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Cream together the olive oil, rice milk and pumpkin and slowly add in the dry ingredients. Whisk until smooth. 

Gluten-free, Vegan Pumpkin Pancakes via @tarynatddd

Heat your stove on medium high heat (I keep mine at a 7) and slowly cook your pancakes on a pancake pan.

Gluten-free, Dairy-Free Pumpkin Pancakes via @tarynatddd

Serve with warm syrup. Yum!

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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.

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I don’t think my flour basket has ever looked so cute! (for more on my pantry organization click here).

To learn more about FreshTape and see all of their fun patterns visit them on Facebook, Pinterest and Twitter

5.0 from 1 reviews
Mouthwatering Gluten Free Dairy Free Pumpkin Pancakes
Author: 
Recipe type: Breakfast
Cuisine: Fall Food
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Enjoy these gluten-free, dairy free pumpkin pancakes for the whole family!
Ingredients
  • 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
Instructions
  1. Combine the pumpkin, rice milk and olive oil together and slowly add the dry ingredients.
  2. Whisk until smooth.
  3. Pour a tiny bit onto a frying pan on medium-high heat (I keep my burner at a 7).
  4. Flip!
  5. Serve with warm maple syrup.
  6. 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 :)

pumpkin desserts, gluten-free pumpkin, pumpkin cupcakes with cream cheese frosting

Gluten-Free Pumpkin Cupcakes With Cream Cheese Frosting

gluten-free pumpkin bread

Gluten-Free Pumpkin Bread 

gluten-free pumpkin pie

 

Gluten-Free Pumpkin Pie

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About 

Taryn is the owner/editor of Design, Dining and Diapers, a lifestyle blog that focuses primarily on DIY home decor, seasonal crafts, easy recipes and just being a mom! She is all about making things for less by upcycling thrift store finds, using what’s on hand and transforming dollar store finds. Taryn lives in the greater Seattle area with her husband, 2 year old daughter and newborn son.

Comments

  1. Theresa says

    Are eggs needed for this recipe. My first time making gluten free pancakes and this was the 1st recipe I saw that did not have eggs. Just wanted to verify they were not needed.

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