Description
Delicious and healthy gluten-free pancakes made with pumpkin and fresh herbs, perfect for breakfast.
Ingredients
- 1 cup gluten-free flour
- 1 cup pumpkin puree
- 1/2 cup milk (or non-dairy milk)
- 2 eggs
- 2 tablespoons olive oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 1 tablespoon fresh herbs (such as sage or thyme), chopped
Instructions
- In a bowl, mix the gluten-free flour, baking powder, baking soda, salt, and pumpkin spice.
- In a separate bowl, combine the pumpkin puree, milk, eggs, olive oil, and honey or maple syrup.
- Add the wet ingredients to the dry ingredients and stir until combined. Fold in the fresh herbs.
- Heat a non-stick skillet over medium heat and pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American