Pumpkin Pancakes with Pepitas & Cream Cheese Drizzle (Low-Fructose & Gluten-Free)

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Servings: Roughly 10 4-inch pancakes (they’re thick)

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Ingredients (My Favorite Brands)

Pancakes:

• 1.5 cups gluten-free flour

• 2 teaspoons baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon each ginger, allspice, and salt

• 1/2 cup pumpkin puree

• 2 tablespoons melted butter

• 1.5 cups milk

• 1 egg

• 1 teaspoon vanilla extract

• 1/3 cup pepitas (toasted pumpkin seeds) to top

Cream Cheese Drizzle:

• 1/3 cup cream cheese

• 2 tablespoons butter

• 2 tablespoons brown rice syrup

Instructions

• Heat a griddle to 325° F.

• Combine the dry ingredients in a bowl and mix well.

• Combine the wet ingredients in another bowl and whisk until smooth. Add in the dry ingredients and whisk again. Add additional milk or flour to reach the desired consistency.

• Spray the griddle with cooking spray. Use a measuring cup to pour roughly 1/3 cup of batter for each pancake. Let cook 2-3 minutes on each side until golden brown.

• To make the cream cheese drizzle, combine the cream cheese, butter, and brown rice syrup in a bowl and microwave on low for 1-2 minutes, stirring occasionally.

• Top each stack of pancakes with a cream cheese drizzle and a sprinkling of the pepitas.

Other Modifications

• You can include additional pepitas in the pancake batter if desired.

• Top with pecans instead of pepitas.

Recipe adapted from King Arthur Baking.