Gluten Free Dairy Free Pumpkin Pancakes


1 cup gluten-free Bisquick
1/2 teaspoon pumpkin pie spice
1 tablespoon sugar
1 cup almond milk
1 egg
1/4 cup pumpkin (not pumpkin pie mix)


Heat griddle that is sprayed with cooking spray. Pour dry ingredients into medium size bowl. Make a well and add the milk, egg and pumpkin. Mix well with electric mixer until blended. Drop ⅓ cup of batter per pancake onto warm griddle. Turn when it looks dry on top and bottom is golden. When top looks golden, remove to plate. Serve with warm maple syrup and chopped nuts, if desired. Also good with applesauce. Eat happily!


8 small, 5 inch pancakes

Preparation Time

10 Minutes

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