Pumpkin Spice is the spice blend of the season and we now demand it be in anything. If not only in our lattes, why not our breakfast in the form of pancakes? And why not gluten free for us who cannot or choose to avoid gluten?
Gluten free pancakes can certainly be interesting. If you use the wrong combination of ingredients. They tend to crumble and not stay together or take 4 to 5 minutes till you can flip them without them sticking. Recipes like these have made me more often than not want to cheat and just make the gluten version.
Bad recipes are like an awful reminder that I can’t eat the gluten version. Which is overall not a great day for me. Sure many paleo and keto purists would say to just give up these things completely, why bother trying to recreate those bad things when you should just work on trying to make new things without them. And I respect that to some extent but I love my pizza and sandwiches and won’t give them up without a fight!
Enter Pumpkin Spice Latte season
And then inspiration struck at the beginning of Pumpkin Spice Latte season or PSL for short. Trader Joes is always good at coming out with some seasonal items for every season. And one such item was a gluten free pumpkin spice pancake mix. This was a mix that my husband had picked up to make for an easy weekend Breakfast.
And though I love convenience, (who doesn’t in this day in age?) a lot of times when it comes to boxed meals I don’t know whether to be upset or happy. And yeah there were some ingredients that were definitely not the best but I thought it best to just give it a try. Obviously it sounded amazing! And boy did it make really good pancakes! As good as a good old gluten pancake in my book. I could’ve ate that box any day over the original!
A better Pancake
But again it was still flawed in that it was processed. Which made me wonder if I could make my own version? So I looked at the ingredients and compared a few recipes and came up with a ratio that I believe came out pretty darn good.
And in my opinion the batter stood up just as good as the Trader Joes box pancakes which was quite exciting! I will say it’s quite heavy in carbs as much as any old gluten pancake but if you are craving original pancakes this is definitely the way to go.
And amidst all the other choices of pumpkin spice flavor products on the market right now, I would implore you to try pumpkin spice as a pancake. I never knew I needed these pancakes in my life till I tasted that box meal. Which then took me on a path to making these delicious pancakes!
So yeah they’re not low carb but what’s not in them is: “Canola Oil, Cornstarch and preservatives.” That’s my way of improving upon Trader Joe’s recipe. I will say to their credit it was still relatively clean but to anyone who is even a might bit crunchy it is just not good enough.
So if you enjoy to be clean and you are more of the paleo persuasion this is the breakfast food for you over this Pumpkin Spice season!
If you want more for breakfast check out my raw milk yogurt.
Pumpkin Pancakes that are Gluten Free
5 Tbsp Butter or Coconut Oil
1 cup milk or favorite plant based milk
1 Egg
1/2 cup Pumpkin puree
1 Tbsp Molasses
¾ cups Rice Flour
⅓ cup potato starch
⅓ cup Tapioca starch
1 ½ tsp Baking Powder
2 Tbsps Coconut sugar
1tsp salt
2tsp Pumpkin Pie Spice
1. Add melted butter, milk, egg, pumpkin puree and molasses in a bowl. Stir to combine.
2. In a separate bowl, combine rice flour, potato starch, tapioca starch, baking powder, pumpkin pie spice and salt.
3. Gradually whisk your dry ingredients into your wet. You will want to do this Gradually to avoid lumps.
4. Once combined, preheat an electric griddle or cast iron skillet.
5. Once hot, add ¼ cup pancake batter to the griddle. Time it for 2 to 3 minutes, flip and cook for another minute.
6. Place in your warmer. Continue with the rest.
7. Top with maple syrup and butter or ghee.
You can also add some chocolate chips when you initially add your batter to the skillet, it’s not only yummy for adults but also a hit for little kids.
PUMPKIN PANCAKES THAT ARE GLUTEN FREE
Ingredients
- 5 Tbsp Butter or Coconut Oil
- 1 cup milk or favorite plant based milk
- 1 Egg
- 1/2 cup Pumpkin puree
- 1 Tbsp Molasses
- ¾ cups Rice Flour
- ⅓ cup potato starch
- ⅓ cup Tapioca starch
- 1 ½ tsp Baking Powder
- 2 Tbsps Coconut sugar
- 1 tsp salt
- 2 tsp Pumpkin Pie Spice
Instructions
- Add melted butter, milk, egg, pumpkin puree and molasses in a bowl. Stir to combine.
- In a separate bowl, combine rice flour, potato starch, tapioca starch, baking powder, pumpkin pie spice and salt.
- Gradually whisk your dry ingredients into your wet. You will want to do this Gradually to avoid lumps.
- Once combined, preheat an electric griddle or cast iron skillet.
- Once hot, add ¼ cup pancake batter to the griddle. Time it for 2 to 3 minutes, flip and cook for another minute.
- Place in your warmer. Continue with the rest.
- Top with maple syrup and butter or ghee.