Description
These Gluten Free Buttermilk Pumpkin Pancakes are full of fall flavors. They are super fluffy and great for the holidays. Made fresh from scratch!
Ingredients
Scale
- 1 cup brown rice flour
- 1/4 cup oat flour
- 2 Tablespoons potato starch
- 2 Tablespoons corn starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/4 cup coconut sugar
- 1/4 cup melted unsalted butter
- 3 large eggs
- 1 1/2 cups low-fat buttermilk
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1–2 tablespoons avocado oil or coconut oil for pan
Instructions
- In a large bowl, whisk together dry ingredients.
- In a separate bowl, add melted, buttermilk, eggs, pumpkin puree and vanilla. Blend well and and to dry ingredients until well combined.
- Heat a non-stick pan to medium heat. Add 1-2 Tablespoons of oil to pan. Use a 1/3 cup to measure batter. It will be slightly thick. Pour into pan and form a 4’’ pancake. I use a small rubber scraper to scoop out batter and shape into a circle. Repeat to form 3 pancakes. Heat 1 1/2 minutes on first side and flip. Heat about 1 1/2-2 minutes on the second side.
- Repeat with remaining batter. Will make approximately 13 four inch pancakes. Serve with butter and maple syrup.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 mins