Recipes >

Pumpkin Pancakes


  • 1/2 box gluten-free Bisquick
  • 2 tablespoons EnerG Powdered Egg Replacer
  • 1/2 cup Bob's Red Mill Gluten Free Oats (optional)
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 large squirt of honey
  • 2 teaspoons gluten free baking powder
  • 2 tablespoons lemon juice
  • 1/2 can pumpkin
  • 1-2 tablespoons pure maple syrup
  • 1 1/4 cups almond milk (OR) milk of your choice (soy, rice, etc)

Prep Time:

10 minutes

Cook Time:

5 minutes



Pumpkin Pancakes finish out the holiday season in style!

Foodie Byte: Gluten free pancakes do not bubble like regular pancakes, so you will have to check them.


  1. Preheat griddle to 300°F.
  2. In a large bowl, combine all of the ingredients up to the honey. Combine well.
  3. Add baking powder and lemon juice, letting it "bubble."
  4. Add remaining ingredients and stir well.
  5. If the batter is too thick, add your choice of milk to get the desired consistency (thicker will be fatter
  6. pancakes, more watery will be a thinner pancake).
  7. Pour spoonfuls onto the griddle, checking with a plastic, flexible spatula for brownness on the underside. Once it's brown, flip it.
  8. Serve with syrup, sliced fruit or just eat them plain.
  9. Can be refrigerated for up to 5 days or frozen. Reheat in a toaster oven (microwaving makes them rubbery).