Gluten-Free Pumpkin Spice Pancake Mix
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An oat flour and spice mix to keep in a jar or give as a gift. Stir in pumpkin, milk, butter and eggs for gluten-free pumpkin pancakes.
Ingredients
Dry mix
- 2 cups gluten-free oat flour
- Zest of 1 lemon or 1 teaspoon dried lemon zest if storing the mix
- 2 tablespoons brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Per batch of pancakes
- 1 slightly rounded cup of the dry mix
- 1 cup pure pumpkin (not pumpkin pie filling)
- 1/2 cup milk
- 2 tablespoons melted butter
- 2 eggs beaten
Equipment
- mixing bowl
- whisk
- airtight jar
- skillet
Directions
- Whisk the dry mix ingredients until they are evenly blended.
- If you are keeping the dry mix or giving it as a gift, pack it in an airtight jar.
- To make pancakes, whisk the pumpkin, milk, melted butter, and eggs in a bowl.
- Gently fold in the dry mix, only until it is combined.
- Allow the batter to rest for about 10 minutes.
- Warm a heavy skillet over medium heat and melt a little butter in it.
- Pour in roughly 1/3 cup of batter for each pancake.
- Cook until bubbles appear and the bottom turns brown, then flip and cook until the pancake is set.
- Serve while hot.
Notes
Dry mix: up to about 6 months airtight in a cool, dry place (when made with dried lemon zest). Cooked pancakes: refrigerate 3 to 4 days or freeze up to 2 months. Opened pumpkin: refrigerate covered, use within 3 to 4 days.
Nutrition
Serving: 512g | Calories: 562kcal | Carbohydrates: 39g | Protein: 21g | Fat: 37g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 445mg | Sodium: 591mg | Potassium: 830mg | Fiber: 7.6g | Sugar: 16g | Vitamin A: 39577IU | Vitamin C: 10mg | Calcium: 270mg | Iron: 5.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 18 pancakes; pure pumpkin counted as canned pumpkin, milk counted as whole milk. Brands and portions vary, so use it only as an approximation.
