Time for another delcious gluten-free pancake recipe. Today I’m using corn flour to create tasty pumpkin pancakes. Corn flour is another great option for gluten-free baking; it imparts a delicious flavor in your baked goods and is rich in fiber, niacin, folate, thiamin, riboflavin, and iron. You can make corn flour at home by grinding corn meal in a spice grinder or food processor.

I’ve topped these pancakes with a yummy pumpkin (vegan) cream cheese spread. To make, mix pumpkin puree with a vegan cream cheese alternative, add some stevia to sweeten and finish with cinnamon, nutmeg, and allspice.

Pumpkin Cornbread Pancakes

serves 2

1/2 cup corn flour
2 tbsp sucanat (brown sugar can be subbed)
2 tbsp gluten-free all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp allspice
1/8 tsp cloves
1/8 tsp salt
2 tbsp ground flaxseed
6 tbsp water
3/4 cup unsweetened almond milk
1/2 cup pumpkin puree
1 tbsp coconut oil, melted
3/4 tsp pure vanilla extract
cooking spray

Combine both flours, sucanat, baking powder, cinnamon, allspice, cloves, and salt in a large bowl, stirring with a whisk to combine.
Prepare flax eggs: combine 2 tablespoons of ground flax with 6 tablespoons of water in a medium bowl, whisking with a fork to combine. Let rest for 5 minutes.
Add almond milk, pumpkin puree, melted coconut oil, and vanilla extract to flax eggs. Stir with a whisk until fully combined.
Add liquid ingredients to dry ingredients, stirring just until combined. Let rest for five minutes before cooking to allow batter to thicken.
Heat skillet over medium-high heat, spray with cooking spray.
Drop batter onto heated skillet, 3 tablespoons per pancake. Cook 4-5 minutes per side, until edges look set. Flip and cook remaining side.
Top with pumpkin cream cheese and maple syrup!