Gluten-Free Pumpkin Cranberry Pancakes

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.

Gluten Free Pumpkin and Cranberry Pancakes Recipe Image

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Gluten-Free Pumpkin Cranberry Pancakes
Gluten Free Pumpkin and Cranberry Pancakes Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Breakfast
Cuisine: American
Servings: 12 pancakes
Calories: 158 kcal
Author: Carol Kicinski
Ingredients
  • 4 large eggs separated
  • 1 cup canned pure pumpkin puree not pumpkin pie filling
  • cups almond flour
  • 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
  1. Preheat oven to 250 degrees.
  2. In a large mixing bowl, whisk together the egg yolks, pumpkin, almond flour, cinnamon, nutmeg, salt, and syrup.
  3. 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.
  4. 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 Facts
Gluten Free Pumpkin and Cranberry Pancakes Recipe
Amount Per Serving
Calories 158 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 54mg 18%
Sodium 125mg 5%
Potassium 66mg 2%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 7g
Protein 5g 10%
Vitamin A 65.1%
Vitamin C 1%
Calcium 4.6%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.

Servings:

A Gluten Free Pumpkin and Cranberry Pancakes recipe that makes 12

 

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

 

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cinnamon Cranberries Dairy Free Eggs Gluten-Free Gluten-Free Recipes Maple Syrup Pancakes Pumpkin
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  1. October 31, 2014

    Beautiful photography and delicious recipe!

    1. Carol Kicinski
      December 1, 2014

      Thank you Mira!

      xo,
      Carol

  2. Marie
    November 1, 2014

    What would be a good substitute for the almond flour?

    1. Carol Kicinski
      December 1, 2014

      Any other kind of nut flour will work as a substitute.

      xo,
      Carol

  3. November 2, 2014

    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!

    1. Carol Kicinski
      December 1, 2014

      You’re welcome Tessa! And thanks so much. Hope you had a great holiday.

      xo,
      Carol

  4. November 4, 2014

    Yum! Great idea for a tasty, seasonal treat! Especially since they are wheat-free and dairy-free!

    1. Carol Kicinski
      December 1, 2014

      Thanks!

      xo,
      Carol

  5. November 5, 2014

    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 :)

    1. Carol Kicinski
      December 1, 2014

      You’re welcome Lauren! And thanks

      xo,
      Carol

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  9. November 9, 2017

    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!

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