These gluten-free pancakes are fun, delicious, and perfectly creepy for Halloween!
Start your Halloween off right with gluten-free pumpkin pancakes
Trick or treat?
Why does it have to be one or the other? Me, I want it all and this gluten-free pumpkin pancakes recipe with cinnamon syrup is a definite treat with a few tricks thrown in.
What better treat than light and luscious pancakes that have all the flavor of pumpkin pie? And as for the tricks, these are not only gluten-free but refined sugar free and have a secret addition of fiber and Omega 3 oils from flaxseed meal.
Since the kids (and let’s be honest, the adults too) will probably be in sugar-overload later in the day, you can avoid sugar shock by making your own syrup by heating some raw blue agave nectar with cinnamon.
Why wait until Halloween night to start the festivities? Kick the day off with a little fun by adding some orange food coloring to the pancakes and black food coloring to the syrup. Top your orange pancakes with some creepy, inky black syrup and a spider or two. Be warned though – the syrup will turn the inside of your mouth black for a little while.
Gluten Free Pumpkin Pancakes with Cinnamon Syrup
Makes 12 pancakes
For the pumpkin pancakes:
4 large eggs, separated
1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
¼ cup flax seed meal
1 tablespoon corn or tapioca starch
2 tablespoons coconut sugar (or brown sugar)
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
¼ teaspoon kosher or fine sea salt
2 teaspoons orange food coloring, optional
For the cinnamon syrup:
½ cup agave nectar
1 teaspoon ground cinnamon
Pinch of kosher or fine sea salt
½ teaspoon black food coloring, optional
Place the egg whites in one mixing bowl and the yolks in another. Add the remaining pancake ingredients to the bowl with the yolks. Beat the whites with a handheld mixer until stiff peaks form. Beat the yolk/pumpkin mixture until well combined. Take a large scoop of the egg whites and stir them into the yolk/pumpkin mixture. Fold the remaining whites into the mixture until no longer streaky.
Heat a skillet or griddle over low to medium-low heat. Spray with gluten-free, non-stick cooking spray. Ladle about ¼ to ⅓ of a cup of batter for each pancake. Cook for 7 to 8 minutes or until the pancakes start to look dry around the edges. Flip and cook for another 5 minutes or until the pancakes feel firm to the touch. Keep warm in a low oven while cooking the rest of the pancakes.
Combine the syrup ingredients in a small, heavy-bottom saucepan and heat just until bubbles start to form around the edges of the pan. Do not boil.
Drizzle syrup over pancakes or let cool and pipe it on the pancakes into spider web patterns or other creepy Halloween pattern. Enjoy!
You want to cook these pancakes on a lower heat and for a bit longer than regular pancakes to ensure the eggs are cooked through. These pancakes are delicate so don’t make them too big or they might break. A quarter or a third cup of batter will do the
For an extra creepy treat, you can let the syrup boil for a minute or two and then sort of pipe it on the pancakes after it cools, making spider web patterns or Jack O’Lantern faces.