Gluten Free Pumpkin Pancakes

I keep cans of pumpkin on my shelf and frozen puree in my freezer all year long.  If I am going to live in the 21st century, I am going to enjoy fruit out of season.  One of my favorite ways to enjoy pumpkin is in a gluten free pumpkin pancake like these.Gluten Free Pumpkin Pancakes

When Third Son, was thirteen years old and already 5′ 11”, he was skinny as a rail, too. So, my husband and I made the decision to take him off his ADD medicine on weekends. He was on the stimulant form of medication, so he can do that.

When we started this new routine, he filled out a little more. Now he ate <em>three</em> honey and peanut butter sandwiches or half a container of ice cream, four cheeseburgers or a roll of Ritz crackers. Throughout the rest of the week, he nibbled on one sandwich and is happy with just two cheeseburgers. For breakfast on the weekends, he ate three plates full of pancakes…that’s about 12 total. At the end of the year, we took him off the meds completely.

We made the decision the following year after that to take Second Son and Fourth Son off their ADHD meds as well. It made a huge difference in their personalities (for the better) and it increased their appetites, just like Third Son. I finally have three huge eaters in my house, whereas while they were on the meds, they ate here and there.Gluten Free Pumpkin Pancakes, make them all year long with canned pumpkin!

Now when I make pancakes, I have to make a HUGE batch. Each boy can eat a tall stack and still be hungry for more. They are purists; they want regular pancakes. I can serve fruit or peanut butter, honey, maple syrup or sugar on top, but they don’t appreciate the flavors that I like in my pancakes. I don’t complain. More pumpkin pancakes for me.

Gluten Free Pumpkin Pancakes, make them all year long with canned pumpkin!

Gluten Free Pumpkin Pancakes
Author: 
 
Ingredients
  • ½ cup sorghum flour
  • ¼ cup potato flour
  • ¼ cup tapioca flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp xanthan gum
  • dash salt
  • ½ tsp cinnamon
  • ½ tsp ginger
  • 2 eggs
  • 1 Tbsp oil
  • ¾ cup milk or more
  • ⅓ cup pumpkin puree
Instructions
  1. Whisk together dry ingredients in a bowl.
  2. Add eggs, oil, milk and pumpkin.
  3. Stir to combine.
  4. Add more milk if batter is not thin enough.
  5. Cook on greased griddle or pan like normal pancakes.

 

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