The sugar-free pumpkin pancakes are soft and delicately flavored. They are naturally gluten-free because they are made with buckwheat flour, which has a low glycemic index, is free of starch and simple sugars, and rich in insoluble fiber and minerals. The sugar-free pumpkin pancakes are excellent on their own or accompanied by maple syrup or cocoa cream, making them very delicious.
Check out other gluten-free pancake recipes as well:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: Fall, Winter
Ingredients
- 3/8 cups yogurt (lactose-free with less than 0.01% lactose or plant-based)
- 1 egg
- 1/2 cups gluten-free buckwheat flour
- 1 pinch gluten-free baking powder
- 3.5 oz pumpkin (cooked pulp)
- 1 1/4 lemon (grated zest)
Tools
- 1 Bowl
- 1 Fork
- 1 Pan
Instructions
In a bowl, mix the egg with the pumpkin and the lemon zest.
Add the yogurt and then the flour with the baking powder.
Mix well and let it rest for 30 minutes at room temperature or all night in the fridge.
Heat a griddle and cook the pancakes.
Enjoy with maple syrup, fresh or dried fruit.
WARNING: Check the Italian Celiac Association guide and read the ingredients carefully to ensure they are gluten-free
Tips
You can store them in the fridge already cooked in a container for 2-3 days.
You can store them in the fridge already cooked in a container for 2-3 days.
You can store them in the fridge already cooked in a container for 2-3 days.
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
