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Gluten-Free Pumpkin Pancakes

Gluten-Free Pumpkin Pancakes

Gluten-Free Pumpkin Pancakes

Who says a gluten-free breakfast can’t be absolutely stacked?

Ingredients

  • 2 c. Stove Top Cream of Rice cereal
  • ¼ c. brown sugar
  • 2 tsp. pumpkin pie spice
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 ½ c. canned pumpkin
  • 1 large egg
  • 2 tbsp. unsalted butter

Directions

  1. Combine uncooked cereal, brown sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl.
  2. Combine milk, pumpkin, egg and butter. Stir into flour mixture.
  3. Heat skillet over medium heat. Pour batter into skillet, using about ¼ cup for each pancake. 
  4. Cook 4 minutes or until tops are bubbly and edges are set. Flip and cook 3 to 4 minutes until golden brown.