Gluten Free Pumpkin Pancakes
These gluten free pumpkin chocolate chip pancakes are light and fluffy and have your favorite flavors in them. Have them for breakfast or afternoon snack.
Servings 4 people
- 3/4 Cup Unsweetened Coconut Milk
- 1 ts apple cider vinegar
- 1 cup all purpose gluten free flour
- 2 TBs brown sugar
- 1/2 ts ground cinnamon
- 2 ts baking powder
- 1 ts kosher salt
- 1/2 cup pumpkin puree
- 1/2 cup chocolate chips Vegan Optional
- 1/2 cup honey
- 1/4 cup unsweetened coconut cream
Pancakes: In a small bowl, combine the milk and vinegar and set aside.
In a medium bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt. Add the pumpkin puree and milk mixture and whisk.
Heat a griddle over medium heat. Grease the griddle with coconut oil.
Pour 1/4 cup of the batter into the pan to form pancakes. Sprinkle a few chips into the pancakes. Press down slightly on the chips. Cook each pancake until bubbles form and edges lift. Flip them and continue cooking.
TIP: The gluten-free pancakes can sometimes stick to pan. I had to test a few until, I figured out the right heat, and time for them.
SYRUP: In a small saucepan, heat the honey until bubbles form around the edges. Remove from heat and add the coconut cream.
Spring pancakes with additional coconut flakes and syrup.
Serving: 2g | Calories: 531kcal | Carbohydrates: 85g | Protein: 6g | Fat: 22g | Saturated Fat: 17g | Cholesterol: 3mg | Sodium: 611mg | Potassium: 504mg | Fiber: 6g | Sugar: 58g | Vitamin A: 4815IU | Vitamin C: 3.2mg | Calcium: 180mg | Iron: 3.3mg