Pumpkin Spice Baked Pancake (Gluten-Free)
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Calories: 284 kcal
Ingredients
- 1 cup gluten-free 1-to-1 baking flour
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 3/4 cup milk or plant-based milk
- 1/2 cup pumpkin puree
- 3 Tbsp. butter or plant butter melted & divided
- 3 eggs or egg substitute
- 1 Tbsp. apple cider vinegar
Optional: Whipped cream & chopped pecans
Instructions
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Preheat oven to 425 degrees F and place 9-inch cast-iron skillet in oven.
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In large mixing bowl, whisk together flour, sugar, baking powder, pumpkin pie spice and salt until well blended.
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To flour mixture, add milk, pumpkin puree, 2 Tbsp. melted butter, eggs and apple cider vinegar. Whisk until combined.
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Carefully remove preheated skillet from oven and swirl in remaining butter. Pour in batter and bake 20 minutes or until pancake is golden-brown and cooked through.
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Serve warm with optional garnish, powdered sugar, butter and syrup.
Recipe Notes
Grab these ingredients and more Bob's Red Mill products at Vitacost.
Nutrition Facts
Pumpkin Spice Baked Pancake (Gluten-Free)
Amount Per Serving (1 g)
Calories 284
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 123mg41%
Sodium 424mg18%
Potassium 379mg11%
Carbohydrates 35g12%
Fiber 5g20%
Sugar 10g11%
Protein 8g16%
Vitamin A 4951IU99%
Vitamin C 2mg2%
Calcium 227mg23%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.