Description
Delightful gluten-free pancakes infused with pumpkin and fresh herbs, perfect for breakfast or brunch.
Ingredients
- 1 cup gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1 cup milk (or dairy-free alternative)
- 2 large eggs
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon fresh herbs (like rosemary or thyme), chopped
Instructions
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, mix the pumpkin puree, milk, eggs, honey or maple syrup, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Fold in the fresh herbs.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes.
- Serve warm, topped with additional pumpkin puree or maple syrup if desired.
Notes
Serve warm. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze with parchment paper between pancakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American