Gluten Free Pumpkin Spice Pancakes

Growing up in Colorado, fall meant cottonwood and aspen trees covered in golden leaves, maples that were orange and cranberry red. It was a new pair of jeans, a comfy sweatshirt over a t-shirt. Mornings were crisp, and the afternoon sun made our cheeks rosy. And of course, brilliant blue skies. It was all pretty idyllic. These gluten free pumpkin spice pancakes bring me right back to those Colorado fall days.

Now, in my 20’s living in LA, fall means pumpkin spice lattes that make you sweat in 85 degree weather. No wonder I’m looking up airfares for a quick trip back to relive some of the magic that autumn brings.

While I wait for the weather to cool, I decided to bring some of these fall flavors into my kitchen with these gluten free pumpkin spice pancakes, and turn up my air conditioning so that I have to wear socks inside.

Gluten Free Pumpkin Spice Pancakes
Makes 12 silver dollar pancakes

1/2 can Pumpkin Puree
2 Eggs
1 cup Flour (I use all purpose gluten free)
1 cup Milk (I use unsweetened almond)
1/2 cup Plain Greek yogurt
2 heaping teaspoons Pumpkin Pie Spice
2 teaspoons Baking Powder
1 teaspoon Salt
2 tablespoons Agave or Honey
1 teaspoon Vanilla
1/2 Orange, zested + 1/2 juiced

*Everything I use is organic, cage-free, and locally sourced whenever possible. I encourage you to do the same!

Mix all your wet ingredients, including the agave, then add flour, half a cup at a time. I found that without the agave, the pancakes tasted a little bitter. Zest the orange, then cut it in half and squeeze in the juice. Mix well. The batter will be thick, but should still be pourable. Place a skillet on medium heat, and grease between every batch. I like making silver dollar pancakes, they’re fun to plate and easy to store. Flip the pancakes when little bubbles appear. Drizzle with more agave or honey and a tad more orange zest.

These are great refrigerated in an air-tight container for up to three days, or frozen for two months.

Happy fall!