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    You are in: Home / Recipes / Gluten Free Pumpkin Pancakes Recipe
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    Gluten Free Pumpkin Pancakes

    Gluten Free Pumpkin Pancakes. Photo by Mikekey

    1/1 Photo of Gluten Free Pumpkin Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    LARavenscroft's Note:

    I found this recipe on another website where people post recipes that are WW friendly. I decided to try and make it gluten-free and they were just delicious. This recipe makes 6 - 4 pancake servings and the WW points are 6 per serving.

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    Serves: 6



    Units: US | Metric


    1. 1
      Combine first 5 ingredients in a large bowl.
    2. 2
      Make a well in the center of the mixture.
    3. 3
      Combine milk and next 3 ingredients.
    4. 4
      Add to flour mixture, stirring just until dry ingredients are moist.
    5. 5
      Beat egg whites at high speed with an electric mixer until stiff peaks from.
    6. 6
      Gently fold into pumpkin mixture.
    7. 7
      Pour 1/4 cup of batter for each pancake onto a hot non-stick griddle or skillet.
    8. 8
      Cook pancakes until tops are covered with bubbles and edges look cooked.
    9. 9
      Turn and cook other side.

    Ratings & Reviews:

    • on May 05, 2011


      These a really quite good! Light and fluffy, because of the egg white. I have been trying gluten-free recipes lately and some of them I don't care for the flavor or texture of the end product, but these were great. The pumpkin and cinnamon helps. I will be making these again, and I will experiment with other spices, such as nutmeg and ginger. I served mine with agave nectar.

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    • on March 12, 2010


      Nice flavour. I found the batter a a bit too thick to pour so I spooned it into dolaps and flattened them with a wooden spatula. Next time I would add some orange juice to make it a little thinner before adding the eggs. I did not find it made 24 pancakes but approximately half that though probably that was related to the consistency. I used homemade gluten free flour with brown rice flour and sorghum flour and I wouldnt next time so I wont mention the proportions ect. I replaced the skim milk with rice milk as we are dairy free and the butter with canola oil. I used egg replacer for the eggs because of an allergy which I find worked fine though the pancakes didnt bubble but I think that was related to the batter thinness again. I served them with maple syrup drizzled on top and a dusting of ground cinnamon. Next time I would like to use a brown and white rice flour base without sorghum flour (corn based) as I would like to make these again.

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    • on August 12, 2008


      Made just half a batch of these great tasting pancakes! Served these with a little bit of the canned pumpkin between the cakes & a drizzle of maple syrup AND a pinch of cinnamon on top! A very tasty breakfast! [Tagged, made & reviewed in 1-2-3 Hit Wonders cooking game]

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    Read All Reviews (4)


    Nutritional Facts for Gluten Free Pumpkin Pancakes

    Serving Size: 1 (145 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 153.9
    Calories from Fat 85
    Total Fat 9.4 g
    Saturated Fat 5.5 g
    Cholesterol 83.0 mg
    Sodium 629.1 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 1.4 g
    Sugars 5.7 g
    Protein 6.2 g

    The following items or measurements are not included:

    gluten-free flour

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