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Gluten-Free Pumpkin Pancakes with Roasted Pumpkin Seeds: A Delicious Fall Breakfast

Gluten-Free Pumpkin Pancakes with Roasted Pumpkin Seeds
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A delicious fall breakfast that combines the flavors of pumpkin and spices in a gluten-free pancake.

Ingredients

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  • 1 cup gluten-free all-purpose flour
  • 1 cup pumpkin puree
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup milk (or dairy-free alternative)
  • 1 large egg
  • 2 tablespoons melted butter (or coconut oil)
  • 1/4 cup roasted pumpkin seeds

Instructions

  1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In another bowl, mix the pumpkin puree, milk, egg, and melted butter until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Heat a non-stick skillet over medium heat and lightly grease it.
  5. Pour 1/4 cup of batter onto the skillet for each pancake.
  6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  7. Serve warm, topped with roasted pumpkin seeds.

Notes

  • For a dairy-free version, use a plant-based milk and coconut oil.
  • Adjust the spices according to your taste preference.
  • These pancakes can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-pumpkin-pancakes-roasted-pumpkin-seeds/