Gluten-free Pumkin Pancakes

These gluten-free pumpkin pancakes are the perfect fall treat. Serve with frosting or syrup for Thanksgiving breakfast or all year round!

Course Breakfast

Cuisine American

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings

Calories 127kcal

Separate the egg yolks (add to a large bowl) from egg whites.
In a mixing bowl add sugar to your egg yolks and blend with an electric mixer. Add pumpkin puree. Mix on low. Add butter, then mix.
In a separate bowl, whisk flour and baking powder first and then add to the batter (sift the flour, baking powder first).
Add oats, cinnamon, nutmeg, vanilla, and salt. Add them to the wet ingredients bowl and mix again on low. Let the batter sit for 10 minutes.
Right before cooking, in a separate bowl, whisk the egg whites until creamy and fluffy. It should look similar to Meringue.
Slowly, in small quantities fold whipped egg whites to the earlier prepared mix and gently combine with a spatula (not a mixer, important) not to lose the airy texture. The pancake batter is ready!
Heat medium size (or a pancake pan) non-stick pan over medium heat. Do not add oil to it. You will cook on a dry pan, just make sure to reduce heat if necessary.
Cook until a few bubbles start to form and the batter has slightly risen, bottom side starts to get golden brown. Flip and repeat on the other side. Adjust heat accordingly.
Serve while still hot with your choice of toppings and sauces.

Notes:

Make ahead/ freeze

Yes, freeze individually first. Then, once frozen, place them all in a zippered freezer bag for up to 3 months.

Leftovers

If you have leftovers pancakes, place them in the fridge for up to 3 days. Wait until ready to serve before adding toppings/syrup.

Suggested Toppings: