Gluten Free Pumpkin Pancakes Recipe

I am a pancake fiend. I mean, anytime I can start my day with a dessert that masquerades as breakfast – I’m in. But it’s even better if I can manage to make a decadent meal healthy. And I love that there are tons of ways to make pancakes “healthy style” (as my family says).

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I’m not on a gluten free diet, so I didn’t specifically make these Pumpkin Pancakes g-free, but it’s just a happy bonus that they happen to be celiac safe wlEmoticon smile3 Gluten Free Pumpkin Pancakes Recipe

Now, I love garbanzo beans so I was very excited to use garbanzo bean flour (Whole Foods find). Cooking with a new ingredient is always fun. But if you don’t have the desire to eat bean flour you can use any flour option.

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Gluten Free Pumpkin Pancakes

Ingredients:

1/2c egg whites (or 2 eggs)

1/4c pumpkin

1/4c garbanzo bean flour (or flour of your choice)

1/2 tsp. each: pumpkin pie spice, stevia, baking soda, baking powder

dash o’ salt

1 tsp chia seeds (optional)

Directions: Mix all ingredients. Grease hot griddle well – since these ‘cakes don’t have oil in them they tend to stick. Cook. Top with syrup, peanut butter, bananas, olives, whatever. Eat.

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Today’s toppings of choice where peanut butter, bananas and pumpkin butter. Sadly, I’m out of syrup.IMG 7077 800x533 thumb Gluten Free Pumpkin Pancakes Recipe

I usually try to get 2 or 3 pancakes out of this batch. Cooking one massive pancake works, but is a daring feat to flip!IMG 7084 800x533 thumb Gluten Free Pumpkin Pancakes Recipe

Do you have a killer Gluten Free Recipe?

Udi’s Gluten Free Living Community is hosting a Gluten Free Recipe Contest!

The grand prize winner gets a trip to California! And um, it’s going to be 77 degrees today and 82 tomorrow – so I think you might want in on that.

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The company also has a Gluten Free Community site for support and info if you’re g-free.

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

Question: Do you seek out new ingredients to cook with or eat? What new ingredient/ food  have you tried lately??

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Comments

  1. Rebecca says

    I recently began baking with almond flour, I made some paleo pumpkin muffins the other day, they came out pretty tasty. On a garbanzo bean note, I also recently bought a bar called The Good Bean at WF-it had garbanzo beans, apricot, coconut and white chocolate-it was delicious!

  2. says

    I try to stick to the Bob’s Red Mill flours that are made in their gluten-free factory (the packages say GLUTEN FREE in huge letters on them if they were made in the separate factory). But pancakes (gluten-free or not) will always be amazingly delicious.

  3. says

    Those pancakes look delicious and easy. I love Bob’s Red Mill mixes…I’ve made the pizza one a few times. Will have to try to garbanzo mix!

  4. Maren says

    I bought some garbanzo bean flour last year and still haven’t used it…I wonder if it’s expired…if not, I’m making these for breakfast. Like, tmrw. Thanks for the recipe sista!

  5. Marie says

    I get so jealous of all your pumpkin style recipes. I can’t get tinned pumpkin here or pumpkin pie spice :(
    I’ll just drool!

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