You can make these gluten free pumpkin pancakes with any winter squash you like. They’re a nice, savory fall or winter dish.
I recently stumbled upon a great recipe for Spaghetti Squash Pancakes from Mollie Katzen‘s book, The Vegetable Dishes I Can’t Live Without. It’s a winner. Although the original recipe calls for spaghetti squash (quite delicious) and gives the option of using all-purpose flour or rice flour, the recipe can accommodate any kind of winter squash or pumpkin and a variety of gluten-free flours. The topping possibilities are also endless, giving you the option to play with flavor combinations. Happy eating!
Recipe for Gluten Free Pumpkin Pancakes
- 2 cups cooked squash or pumpkin
- 1 cup minced onion
- 1/4 cup brown rice flour, white rice flour, chickpea flour, buckwheat flour, almond flour, quinoa flour, sorghum flour, or other gluten-free flour.
- 1/2 teaspoon kosher salt
- 4 large eggs
- Oil for the pan
- Butter for the pan (optional)
1) If you’re using cooked spaghetti squash, place it in a bowl and separate the strands with a fork. If you’re using another variety of cooked squash or pumpkin, puree it in a food processor or blender (keep the squash a bit on the chunky side) and transfer to a bowl.
2) Mix in the onion, flour, and salt. Lightly beat the eggs and add them to the squash mixture.
3) Heat a skillet or griddle over medium heat. Lightly grease the pan with oil (and butter if you’d like). Use a 1/4 cup measure to scoop the batter into the hot pan.
4) Cook the pancakes for 8-10 minutes on each side. You want them very crunchy on the outside – they’ll stay delightfully chewy on the inside.
- Hot sauce or salsa
- Tomato sauce
- Caramelized onions
- Nut butter
- Chopped chives, parsley, or cilantro
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