Disclosure: This post is brought to you by Fresh Tape.
Pancakes are a favorite breakfast food around these parts. I think Miss E and I make them at least 1-2 times a week. She loves helping me stir and we both love eating them! Since we are embracing the changing of the seasons I thought I’d mix up our normal routine with some pumpkin pancakes!
Because of my food allergies, pancakes can be a little tricky and it took me 4 tries to get this recipe just right. And let me tell you, these gluten free dairy free pumpkin pancakes really are mouthwatering!
Start with your basic ingredients on a gluten free flour mix, tapioca flour, baking soda, baking powder, rice milk, pumpkin puree, cinnamon and olive oil.
Cream together the olive oil, rice milk and pumpkin and slowly add in the dry ingredients. Whisk until smooth.
Heat your stove on medium high heat (I keep mine at a 7) and slowly cook your pancakes on a pancake pan.
Serve with warm syrup. Yum!
Because of my food allergies, I have to bake with several different flours and I have created quite the collection over the years. After I made my pancakes I used these fun bag seals from Fresh Tape to seal up my bags. How cute are they? They come in all different patterns, are reusable, resealable, and recyclable. And they are FDA-compliant.
I don’t think my flour basket has ever looked so cute! (for more on my pantry organization click here).
To learn more about FreshTape and see all of their fun patterns visit them on Facebook, Pinterest and Twitter.
- 1 Cup All-Purpose Gluten-Free Flour Mix ( I use Bob's Red Mill)
- ¼ Cup Tapioca Flour
- 1 Cup Pumpkin Puree
- 1 Tbsp. Cinnamon
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 2 Tbsp. Olive Oil
- 11/4 Cup Rice Milk
- Combine the pumpkin, rice milk and olive oil together and slowly add the dry ingredients.
- Whisk until smooth.
- Pour a tiny bit onto a frying pan on medium-high heat (I keep my burner at a 7).
- Flip!
- Serve with warm maple syrup.
- Makes about 10 4" pancakes.
And if you love pumpkin as much as I do, here are a few of my other pumpkin recipes! Great for these fall days ahead :)
Gluten-Free Pumpkin Cupcakes With Cream Cheese Frosting
About Taryn Whiteaker
Taryn Whiteaker is the voice of style behind TarynWhiteaker.com (formerly Design, Dining and Diapers) ! Taryn is a previous PR/Marketing professional who got back to her creative roots after becoming a mom and now shares her passion for home decor and design for the world to see. Taryn lives in the greater Seattle area with her husband and three kids and loves coffee, the outdoors, and exploring with her family.
Jill @ Create.Craft.Love. says
November 8, 2013 at 7:29 amThese look amazing, Taryn!
Lynn Mosher says
November 9, 2013 at 2:32 pmYummo! Would love to make the pancakes but I can’t find the recipe. Am I overlooking the measurements?
Because of Madalene says
November 14, 2013 at 11:35 pmFound your blog through Frugal Girls! Nice to see another GF blogger friend and your recipes look so tasty! :)
xox,
Christina
http://www.becauseofmadalene.com
Aubri says
November 15, 2013 at 4:50 pmI have been wanting GF pumpkin pancakes all season!! Thank you for sharing!
Luke says
November 19, 2013 at 4:02 amI can eat my weight in pancakes! Looking forward to making this.
Theresa says
November 26, 2013 at 7:48 pmAre eggs needed for this recipe. My first time making gluten free pancakes and this was the 1st recipe I saw that did not have eggs. Just wanted to verify they were not needed.
Taryn says
November 26, 2013 at 10:04 pmHi Theresa! Correct, no eggs are needed for this recipe. :)
Lauren says
September 9, 2015 at 12:27 pmIs there another flour you would recommend in place of the tapioca, that would taste just as wonderful?
Taryn says
September 12, 2015 at 11:12 amI’ve honestly only made them with the Tapioca flour, it has such a specific taste that I’m not sure what I would replace it with? I’m sorry, I just don’t want to steer you in the wrong direction!