Gluten Free Pumpkin and Cranberry Pancakes Recipe
Updated Mar 03, 2021, Published Oct 31, 2014
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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.
Gluten Free Pumpkin and Cranberry Pancakes Recipe
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 information is automatically calculated, so should only be used as an approximation.
Beautiful photography and delicious recipe!
Thank you Mira!
xo,
Carol
What would be a good substitute for the almond flour?
Any other kind of nut flour will work as a substitute.
xo,
Carol
Slurp! A lady after my own heart! I sometimes wonder if my readers are sick of all things pumpkin from me this time of year! I bake up two whole cookie sheets of squashes and pumpkins weekly this time of year, I can’t keep fresh purée in stock! Thanks for a yummy recipe to try….I am thinking of making my own cranberry-orange syrup to drizzle over this!
You’re welcome Tessa! And thanks so much. Hope you had a great holiday.
xo,
Carol
Yum! Great idea for a tasty, seasonal treat! Especially since they are wheat-free and dairy-free!
Thanks!
xo,
Carol
Oh my gosh! These sound excellent. I had pumpkin pancakes for breakfast this morning, and since I’ve run out of flour I can have yours tomorrow! Perfect timing, thanks Carol :)
You’re welcome Lauren! And thanks
xo,
Carol
This will be on our breakfast menu soon. I’ve recently roasted several small pie pumpkins so I’m making pumpkin everything. These sound yummy!