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Gluten-free Pumpkin Pancakes Recipe

Gluten-free Pumpkin Pancakes Recipe

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Ingredients:

Serving

1 cup sorghum flour
1/4 cup + 2 tbsp tapioca flour
3 tbsp almond flour
3/4 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cardamom
1 tbsp baking powder
1/2 cup pumpkin puree
1 1/3 cup soy or nut milk
3 tbsp cane sugar
1 tbsp vegetable oil

Directions:

In a large bowl, sift or whisk together the flour, salt, spices, and baking powder.
In a medium bowl, whisk together the pumpkin, milk, sugar and oil until well combined.
Slowly incorporate the wet ingredients in with the dry, whisking until combined.
Let the batter rest for a few minutes before cooking.
Using a 1/4 cup measure, ladle out the batter and fry in a lightly oiled pan over medium-low to medium heat.
Cook for around 2 1/2 minutes on the first side, 2 minutes on the second.
(Makes around 10 pancakes.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	250.28 Kcal (1048 kJ)
Calories from fat	48.12 Kcal
		% Daily Value*
Total Fat	5.35g	8%
Sodium	354.86mg	15%
Potassium	1188.13mg	25%
Total Carbs	36.48g	12%
Sugars	1.52g	6%
Dietary Fiber	2.05g	8%
Protein	17.09g	34%
Vitamin C	0.5mg	1%
Iron	5.6mg	31%
Calcium	219.3mg	22%

Amount Per 100 g
Calories	232.08 Kcal (972 kJ)
Calories from fat	44.62 Kcal
		% Daily Value*
Total Fat	4.96g	8%
Sodium	329.05mg	15%
Potassium	1101.71mg	25%
Total Carbs	33.83g	12%
Sugars	1.41g	6%
Dietary Fiber	1.9g	8%
Protein	15.84g	34%
Vitamin C	0.5mg	1%
Iron	5.2mg	31%
Calcium	203.3mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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