Name: Gluten-Free, Dairy-Free, Egg-Free Pumpkin Chocolate Pancakes
Ingredients: 2 tbsp (25 g) Superfine (Granulated) Sugar; 1 ½ cup (360 ml) Water, room temperature; 2 tbsp (30 ml) Vegetable oil; 1/4 cup (60 g) Pumpkin Puree; 1 cup (140 g) Gluten Free Flour ((Ardent Mills Gluten Free Flour All Purpose Flour, not sponsored)); 2 tbsp (14 g) Cocoa Powder; 2 tbsp (8 g) Baking Powder; 1 tsp (2.5 g) Cinnamon Powder

Gluten-Free, Dairy-Free, Egg-Free Pumpkin Chocolate Pancakes

Print Recipe Pin Recipe

Servings 8 pancakes

Ingredients

2 tbsp (25 g) Superfine (Granulated) Sugar
1 ½ cup (360 ml) Water, room temperature
2 tbsp (30 ml) Vegetable oil
1/4 cup (60 g) Pumpkin Puree
1 cup (140 g) Gluten Free Flour (Ardent Mills Gluten Free Flour All Purpose Flour, not sponsored)
2 tbsp (14 g) Cocoa Powder
2 tbsp (8 g) Baking Powder
1 tsp (2.5 g) Cinnamon Powder

Instructions

To a bowl, add sugar and water. Whisk until sugar dissolves completely.
Then add oil, pumpkin puree and mix well.
Sift in flour, baking powder, cocoa powder and cinnamon powder.
Mix until dry flour is no longer visible.
Heat pan on medium heat. Then oil the pan.
Add about 1/4 cup of batter to the pan. Cook on medium heat for 1-2 minutes on each side.