Time for another delicious 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 gluten-free corn flour
• 1/4 cup coconut sugar
• 2 tbsp gluten-free all-purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 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

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