I can’t believe it’s that time again! Has it really been a year since I meant to post these gluten free, dairy free, soy free, nut free pumpkin pancakes? I read an article last night that blames the pumpkin spice obsession on Starbucks who created the pumpkin spice latte back in 2003. Well, sorry to say but my family has been obsessed with pumpkin spice everything for much longer than that! Even the newest member of the family loves these, in fact, they’re his favorite flavor of pancakes so we stock up on pumpkin each fall and make these year round.
These freeze insanely well, so I typically make a double batch and freeze it (you might as well make a double batch because you can use up most of your can of pumpkin). Help a sista out! The links below are affiliate links, therefore, I may receive a commission off of any purchases made via them (see my full disclosure here). You will never get more for buying through them, you can buy whatever you want and I appreciate any help I can get so please, shop away!
Want to know a pancake fanatic’s secret? The best way to cook a bunch at one time is to get a griddle pan, something like this…. This one is cast iron by the company Lodge.
Mine is also cast iron but is unfortunately not by the Lodge but I wish it was. With a pan like this you don’t have to worry about the yucky chemicals released by nonstick pans and you also can cook a bunch of pancakes at one time, which is good because these cakes have to be cooked at a slightly lower temperature and therefore take a bit longer than normal pancakes.
1 cup My Homemade GF Pancake Mix
2 tsp Pumpkin Pie Spice
1 tsp Organic Cinnamon
2 tbsp organic sugar (omit if you plan to top with syrup)
3/4 cup canned pumpkin
1/2 cup dairy free milk (we use so dellicious coconut milk)
2 tbsp oil (coconut or avocado)
1 organic egg
Mix together the pancake mix, pumpkin pie spice, cinnamon and sugar. Add pumpkin, milk, oil, and egg. Mix together until smooth and combined.
Grease a skillet (with butter or your butter substitute) and spoon mix onto skillet. Cook cakes over medium heat until you see bubbles, then flip and cook until done.
These don’t need syrup because they’re sweetened already. If you choose to use syrup I would omit the additional sugar.
All of my recipes are gluten free, soy free, dairy free, and nut free, meaning that they are peanut free, cashew free, tree nut free, walnut free, pecan free, and almond free. They are also free of a lot of other grains and legumes because I’m intolerant to them, along with gluten. My recipes are amaranth free, barley free, chick pea free, buckwheat free, fava bean free, flax free, garbanzo free, oat free, rye free, sorghum free, spelt free, and teff free. If there are easy substitutions to make the recipe egg free I try to include them. My recipes are dairy free – I personally am intolerant to whey and therefore can eat butter. Most recipes can be made completely dairy free with a butter substitute. Feel free to leave any changes you’ve made in the comments for others to see!
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