Gluten Free Pumpkin and Cranberry Pancakes Recipe

It seems I just can’t get enough of pumpkin this time of year. Or cranberries. I see no reason to reserve pumpkins and cranberries for the Thanksgiving table when they go really well on the breakfast table as well – in the form of Gluten Free Pumpkin and Cranberry Pancakes.

These grain-free pancakes are packed with fall flavor – the perfect start to any day.

But what are pancakes without syrup? Pancakes without syrup are like peanut butter without jelly, grilled cheese sandwiches without tomato soup, gluten free corn dogs without mustard!

I received some advance bottles of Wholesome Sweeteners new Organic Pancake syrup to try. The flavor is reminiscent of easy Sunday mornings. But best of all, it contains no high fructose corn syrup, no preservatives, and no ingredients you can’t pronounce! As well as being gluten free, it is non-GMO and vegan. It’s perfect drizzled on any pancakes, French toast, waffles and even ice cream!

But back to the pancakes. Unlike pancakes made with wheat flour where you cook them over higher heat, you want to cook these babies low and slow. Be a little patient and the payoff will be well worth it.

5 from 1 vote

Print Recipe

Gluten Free Pumpkin and Cranberry Pancakes Recipe

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Breakfast

Cuisine: American

Servings: 12 pancakes

Calories: 158kcal

Author: Gluten Free & More

Ingredients

• ▢ 4 large eggs separated
• ▢ 1 cup canned pure pumpkin puree not pumpkin pie filling
• ▢ 1½ cups almond flour
• ▢ 1½ teaspoons ground cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ ½ teaspoon kosher salt
• ▢ 4 tablespoons Wholesome Sweeteners Organic Pancake Syrup plus more for serving
• ▢ 1 cup dried cranberries
• ▢ Gluten free non-stick cooking spray or oil

Instructions

• ▢
  Preheat oven to 250 degrees.
• ▢
  In a large mixing bowl, whisk together the egg yolks, pumpkin, almond flour, cinnamon, nutmeg, salt, and syrup.
• ▢
  Beat the egg whites until stiff peaks form. Take a scoop of the beaten egg whites and stir it into the pumpkin mixture. Fold in the remaining egg whites until the batter is no longer streaky. Fold in the dried cranberries.
• ▢
  Heat a skillet over medium-low heat until a drop of water sizzles when splashed on the skillet. Spray the skillet with cooking spray or brush with oil. Ladle about 1/3 cup of batter onto the skillet for each pancake. Cook until the bottom of the pancake is browned and the top looks dry around the edges, about 6 minutes. Flip the pancakes and cook until the bottoms are browned and the pancakes are cooked through, about 6 – 7 minutes. Keep warm in oven and repeat until all batter is cooked.

Nutrition

Nutrition Facts

Gluten Free Pumpkin and Cranberry Pancakes Recipe

Amount Per Serving

Calories 158 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g5%

Cholesterol 54mg18%

Sodium 125mg5%

Potassium 66mg2%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 7g8%

Protein 5g10%

Vitamin A 3255IU65%

Vitamin C 0.8mg1%

Calcium 46mg5%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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