These sugar-free pumpkin pancakes are soft with a delicate flavor and naturally gluten-free, thanks to the rice flour. They’re delicious on their own or paired with maple syrup or a cocoa spread for a touch of indulgence. Since they’re sugar-free, they also make a versatile side for savory meals. Try them alongside scrambled eggs with kale or sautéed mushrooms for a savory twist, or enjoy the classic sweet version topped with syrup or layered with yogurt.
Quick and easy to prepare, pancakes have become a lifesaver, a time-saver, and even a fridge-clearer for many. Made from a basic blend of dry ingredients combined with liquid components (usually eggs or egg whites and water or milk—plant-based or not, depending on your preference), they can be crafted as either a sweet or savory treat.
These pumpkin pancakes, gluten- and dairy-free, embody the cozy flavors of autumn, made with pumpkin purée. Perfectly enjoyed warm, whether for breakfast or an afternoon snack, they’re naturally fluffy and fragrant without any leavening agents. I used oven-roasted pumpkin that was baked whole until soft, but canned pumpkin purée works just as well—just be sure it’s pure pumpkin and not pumpkin pie filling!
Gluten-free pumpkin pancakes
10
servings5
minutes10
minutesKeep the screen of your device on
Ingredients
½ cup cooked pumpkin (110 g)
½ cup soy milk (120 g)
⅔ cup rice flour (100 g)
1 medium egg
½ tsp baking soda
½ tsp lemon juice
1 tsp pumpkin spice
How to
- Pre-heat a flat, non stick pan on medium heat.
- In a medium bowl, mash the pumpkin with a fork until smooth.
- Add the egg and milk, then mix again.
- Fold in the rice flour as long as the pumpkin spices.
- At last, add baking soda and lemon juice and mix a last time.
- Pour around 2 tablespoon of batter on the hot skillet. When bubbles start to appear on top, flip the pancake with a flat spatula and cook for other 2 minutes.
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