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These delicious, healthy pancakes are made with rice flour, coconut sugar and homemade pumpkin puree. Perfect for this fall/winter season. They are perfect for breakfast or dessert. If you want to make them healthier, you can add some fruit (like blueberries, lingonberries, strawberries, blackberries, etc.) in the batter, instead of the chocolate chips. 

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Gluten free pumpkin pancakes, made with rice flour and chocolate chips
Gluten free pumpkin pancakes, made with rice flour and chocolate chips

Ingredients:

225 g rice flour
2 Tbsp coconut sugar
1 tsp baking powder
1 egg
300 ml milk
2 tsp vegetable oil
170 g pumpkin puree
50 g dark chocolate chips 

Directions:

  1. In a deep mixing bowl combine rice flour, coconut sugar and baking powder
  2. Add 1 egg, milk, vegetable oil, and pumpkin puree (I made homemade puree by blending roasted pumpkin). Mix well with a  wire whisk until you get a smooth batter. If the batter is too thick, add more milk. If the batter is too thin add more of the rice flour
  3. Add the chocolate chips in the end and continue whisking. Also you can substitute the chocolate chips with fruit (like blueberries, blackberries,  raspberries, strawberries, etc.), or nuts (walnuts, almonds, hazelnuts, cashwes, etc.). Or you can combine the chocolate chips, fruits and nuts, all in the batter
  4. Heat a non-stick pan or a griddle over medium heat and wipe over with a little bit of butter or vegetable oil
  5. Drop batter by large spoonfuls and cook until bubbles form. Flip and cook until browned on the other side. Repeat with remaining batter
  6. Put the pancakes on a plate and serve with maple suryp or honey, and fruit by your choice.
Gluten free pumpkin pancakes

Bon Appétit

 

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