This delicious recipe comes from by CHLOE. Contributing Chef, Jenné Claiborne!
Here’s what she has to say about her Gluten Free Pumpkin Pancakes…
“When autumn rolls around I take every opportunity to indulge in pumpkin. Not only is this cool weather gourd great in everything from french toast to tacos, it’s also quite good for you. Pumpkin (including sugar pumpkins, cheese pumpkins, Japanese pumpkin, butternut squash, etc) is high in beta-carotene and fiber. Beta-carotene, which is responsible for pumpkin’s orange-y color, is a potent antioxidant. Fiber, of course, keeps you fuller for longer, is necessary for a healthy digestive system, and helps to regulate your blood sugar levels. Even more reason to have pumpkin for breakfast, lunch, and dinner!
One of my favorite ways to enjoy pumpkin and the flavors of fall is with these gluten-free pumpkin pancakes. They provide nourishment to help you start your day, and they’re delicious and easy to make. Enjoy them with a pumpkin spice latte for the full fall effect.”
Check ’em out for yourself.
Preheat a cast iron skillet, or good skillet on medium-high heat.
Combine all of the dry ingredients into a mixing bowl, and then do the same with the wet.
Stir each bowl of ingredients well, then pour the wet into the dry.
Turn down the stove flame to medium.
Spoon about ½ tbsp coconut oil onto the skillet, and spread it out.
Scoop ¼-1/2 of pancake batter onto the skillet, depending on the size 2-3 should fit.
Cook until you see the bubbles forming (about 3 minutes), then flip and cook another 2-3 minutes. Continue with the rest of the pancakes.
Notes + Serving Tips
Serve with maple syrup, coconut whipped cream, and/or toasted pumpkin seeds.