I love testing out healthy pancake recipes. Here’s another good one! The flavors in these gluten free pumpkin pancakes really develop in your mouth as you chew each bite. Of course they are low glycemic, dairy free, gluten free, and high in protein, healthy fat, vitamins, minerals, and fiber (especially if you use almond flour that has the brown flecks in it). Isn’t it fun making health food that tastes good? This recipe fed 6 children and 2 adults, with a little left over.
Before we get to the recipe for Gluten Free Pumpkin Pancakes, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
Makes about 30 Pancakes
- 2 Cups Almond Flour
- 2 Cups Gluten Free Oat Flour (you may substitute a different kind of whole grain flour if you want to)
- 2 Tsp Baking Soda
- 1/2 Tsp Salt
- 6 Large Eggs
- 1/2 Cup Organic Pumpkin
- 1-3 Cups Almond Milk (start with 1, then add more to make it the right consistency)
- 1 Tsp Vanilla
- 1/2 Cup Sweetener of Choice (I used a combo of Xylitol and Coconut Sugar)
- Very Dark Chocolate Chips for Sprinkling (optional)
Whisk together the wet ingredients, then stir in the dry. Cook on a ceramic non-stick griddle (safer than the teflon coated ones) over medium heat, just like you would other pancakes. These will not bubble like normal pancakes, so look for the color to change slightly around the edges, as they start to set up. I add the chocolate chunks after pouring the batter…I squish it in, so that it doesn’t burn when I flip them. Enjoy!