Gluten free pumpkin pancakes | Cozy Fall Breakfast Recipe

Name: Gluten free pumpkin pancakes | Cozy Fall Breakfast Recipe
Total time: 50 min
Ingredients: 3 large eggs; 4 Tablespoons granulated white sugar; 1 ½ cups pumpkin puree; 4 Tablespoons unsalted butter (melted and cooled); 1 ½ Tablespoons vegetable oil or another neutral oil; 1 ½ cups milk; 2 cups 1-to-1 gluten-free flour (such as Bob’s Red Mill); 1 Tablespoon gluten free baking powder; ½ cup gluten free rolled oats; 1 ½ teaspoons ground cinnamon (or pumpkin pie spice (and eliminate the additional nutmeg)); 1 teaspoon salt or to taste; ½ tsp ground nutmeg; 1 teaspoon vanilla extract

mealsbymr.com

Make fluffy gluten free pumpkin pancakes that taste amazing! Light, airy, and full of warm pumpkin spice—perfect for cozy autumn mornings.

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Ingredients

3 large eggs
4 Tablespoons granulated white sugar
1 ½ cups pumpkin puree
4 Tablespoons unsalted butter (melted and cooled)
1 ½ Tablespoons vegetable oil or another neutral oil
1 ½ cups milk
2 cups 1-to-1 gluten-free flour (such as Bob’s Red Mill)
1 Tablespoon gluten free baking powder
½ cup gluten free rolled oats
1 ½ teaspoons ground cinnamon (or pumpkin pie spice (and eliminate the additional nutmeg))
1 teaspoon salt or to taste
½ tsp ground nutmeg
1 teaspoon vanilla extract