To say that these are the best gluten-free pancakes I’ve ever had would be selling this stack short. I hesitate to ever make claims that something is “the best,” because taste is so subjective after all. But these (in my opinion) have to be right up there with the best pancakes I’ve ever eaten, gluten-free or not.
I made these the other day for Jack and my mom (who is in town visiting right now). After we tasted, my mom said “what’s that special flour you used? I’ll have to get some of that.”
“That flour” I used is Pamela’s Baking & Pancake Mix. I originally started using their flours because all of my gluten-free friends had recommended it to me. This baking mix worked perfectly in these muffins, but I have to say – pancakes with it really take the cake.
The way I feel about gluten-free baking is that it’s easier to buy one great mix than to try to combine 4 (or more!) types of flour. The folks at Pamela’s have worked out all of the ratios for you, which I promise will save you failures, frustration, and the overall unpleasant-ness of eating gritty-falling-apart baked goods. These pancakes are not only cohesive, but also light, fluffy, moist and, delightfully pumpkin-y.
gluten free pumpkin pancakes
- 1.5 cup Pamela’s Baking & Pancake Mix
- 1 teaspoon cinnamon
- ½ cup canned pumpkin
- 1 cup almond milk, at room temp
- 1 large egg
- 2 tablespoons melted coconut oil (plus a little more for the pan)
- 2 T cane sugar
- butter (optional)
- maple syrup
- In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.
- In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
- Heat a nonstick pan with a little coconut oil. Scoop the batter onto the pan using a ¼ cup measuring scoop. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown. Repeat with remaining batter.
- Serve with butter and maple syrup.
- 1½ cups Pamela’s Baking & Pancake Mix
- 1 teaspoon cinnamon
- ½ cup canned pumpkin
- 1 cup almond milk, at room temperature
- 1 large egg
- 2 tablespoons melted coconut oil (plus a little more for the pan)
- 2 tablespoons cane sugar
- Butter (optional)
- Maple syrup
- In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.
- In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
- Heat a nonstick pan with a little coconut oil. Scoop the batter onto the pan using a ¼ cup measuring scoop. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown. Repeat with remaining batter.
- Serve with butter and maple syrup.
I’ve been gluten free for a bit over 1-½ yrs. And dairy, soy free, eating low glycemic. Lost 85+ lbs & just now beginning to mentally be where I can bake again. I’ve been craving pancakes & now I really want to try these w/pumpkin. Thanks for the ideas.
Hi
Tanx for your recipe.but in iran we dont have a gluten free flour.can i make it with normal flour?and what about cow milk?we dont have it too….lol..:D
so help me to make it.becouse i love it.and it looks great.
I have been been wheat free for years now. I MAKE An ORGAIN CORN BREAD /ORGAINIC CORN MEAL And corn flour also orgain.
These look great! Excited to try the banana blueberry muffins too. My favorite gluten-free baked good is Korean rice cake – technically it’s made in a steamer not an oven, but the texture is very similar to cake and it’s served at tea houses alongside other cakes, so I consider it a ‘baked good’. I love rice crackers too!
I love Pamela’s mixes because, as you said, they are easy to use. My favorite recipe is Lemon Blueberry Muffins made with Pam’s baking mix. Yum!
Tried these today…added a cup of blueberries. Delicious!
Hooray, a giveaway!! I haven’t really tried cooking anything gluten-free before. It’s something I want to make a conscience effort to do in the new year (this year, the food holiday challenge I’m on tends to cramp my style a little bit). With that being said, I want to make your fig flatbread. That thing is gorg.
That would have to be the pancakes! We’ve never been satisfied with ours, gluten-free or no.
I need to get on the mix bandwagon. I have been sifting coconut flour for too long. I love gluten free pumpkin muffins, I have to give these pancakes a try. Thanks!
Regardless of the flour, you have some serious pancake skills. Look at the golden brown! After these, I am definitely going to tackle that fig flatbread.
I’d love to figure out some good recipes for gluten-free brownies and cookies. (The pancakes look amazing amazing!)
I just recently was diagnosed with a gluten intolerance/ allergy. I have attempted several gf recipes and have not been successful. These sound amazing. I am going to give this recipe a try. Thank you!!
Oh, I’m so excited to try this mix. I’ve been hesitant to try anything. I’ll make the pumpkin pancakes first, then try the pizza!
I would love to try the pumpkin pancakes!!
I really can’t wait to try these gluten-free pancakes! My two favorite things together!
Gluten free pumpkin chocolate chunk cupcakes are one of my favorites. This pumpkin pancake recipe is definitely on my must-try list now.
A bakery near me makes amazing gluten-free oatmeal chocolate chip cookies. I could eat them all the time.
I love Gluten free food & have been experimenting with many flours. I’ll look for this mix absolutely. Does whole foods carry Pamela’s? I need to find a good recipe for chocolate chip cookies.
If I could figure out how to make a gluten free chocolate croissant that would be heavenly!
For now I am loving Namaste Food’s waffle and pancake mix BECAUSE…
They have a recipe on the back of the package that tells you how to use the mix to make crepes. And they are divine w some organic hazelnut chocolate spread and bananas. Or with lemon yoghurt and mixed berries!
Do you think I could substitute almond flour for the Pamela’s flour mix? Also, I got this amazing recipe from one of my friends for gluten free, dairy free, non-GMO pumpkin muffins. I will use almond flour in them and I’m so excited to make them! Thank you!