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Pumpkin Pancakes or Waffles (Gluten-Free)

Ingredients:
1 ½ cups gluten-free flour mix
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 large egg
1 tablespoon brown sugar, packed
1 tablespoon vegetable oil
¾ cup canned or pureed pumpkin (I used leftover candied sweet potatoes & added less sugar)
1 cup water, more or less

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Directions:
In a medium bowl, mix the pancake mix and spices together. In another bowl, whisk the egg and the brown sugar together.  Stir in the oil, pumpkin and most of the water.

Add the liquid ingredients to the dry ingredients.  Stir until just combined adding more water to obtain the right consistency.

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8 Responses:

 
Jeff
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
11 Mar 2008 3:51:22 AM PDT
Finally, a gluten-free and dairy-free recipe! Since there is a big correlation between celiac and dairy allergy (that is allergy and not just lactose intolerance), this is very valuable. Anybody have any good recipes that are gluten-free and have none of the top 8 allergens?

 
Dea
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
06 Sep 2008 6:29:06 AM PDT
Pumpkin pancakes are a family favorite. I haven't made any since I learned that I was allergic to gluten. Excellent recipe!

 
Alexis
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
11 Oct 2008 11:36:20 AM PDT
Amazing pancake recipe! Thanks for letting me enjoy seasonal favorites again!

 
Aaron
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
26 Sep 2010 9:39:21 AM PDT
Bad recipe. Cooking them is awful. Inside remains mushy. Threw them away. Sorry. Nice try though.

 
Lee
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
01 Dec 2010 4:24:51 PM PDT
Batter was a little thick. Just added a bit more water and spread batter on griddle. They were great. My husband who is not gluten free also thought they were very good.

 
Brooke
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
05 Dec 2010 11:31:05 AM PDT
I used the Arrowhead Mills brand gluten free flour mix for this recipe. I also used 4 egg whites instead of 1 whole egg for added protein. I added 1 tsp baking powder and 1 tsp baking soda for leavening. I also added 1 T flax meal for fiber and omegas. These had a denser more heavy texture than regular waffles but came out fluffy and moist.

Pumpkin waffles are a great seasonal breakfast option!

 
Chefly
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
18 Dec 2010 12:47:19 PM PDT
The recipe turned out absolutely lovely! I cooked them on the waffle iron, lightly buttered them and sprinkled powdered sugar. Applesauce or apple butter is also tasty on top. I did add 1/4 tsp of salt--I guess I am used to the salt in baked products. My husband, who is suspicious of all GF stuff, said these were awesome!

 
Savannah
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
05 Nov 2011 10:21:14 AM PDT
Absolutely awful, epic fail! I ended up throwing them away, my kids were very disappointed. They smelled great cooking but stayed gooey and unappetizing in the center no matter how long I cooked them.




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Hi! My daughter is 19 was diagnosed at age 16. It took about 12-18 month s for her to fully heal from the damage and feel "normal" again. Also because of the damage done she had reactions to dairy, so you may want to try no or minimum dairy until youre fully healed. Just a suggestion. Hope you start feeling well soon!

Hi yall! New to this blog, but really glad it exists because I have lots of questions. First off, I'm Allie! I'm 17 and newly diagnosed Celiac after about 3 years of searching for answers. I initially went gluten-free on the recommendation of a friend, I felt better in about a month and then my pediatric gastroenterologist had me do the gluten challenge, and my symptoms were the worst they have ever been, and ones I barely noticed before became very present. I did the biopsy and was diagnosed, it's been about 2 weeks and my symptoms are still pretty bad, although my diet has no known sources of gluten or cross contamination. Wondering if anyone has any input on healing post gluten challenge, any tips or how long it took for you would be quite helpful! Thanks

Might want to look into a keto diet, I have UC on top of celiacs and keto is working great Yeah I have major nerve and brain issues with gluten, gluten ataxia with nerve issues and brain issues. Seems to cause my body to attack my brain and nerve system. My brain stumbles fogs, and starts looping, the confusion causes me to become really irritable, I call it going Mr Hyde. Like my mind will start looping constantly on thoughts and not move driving me literally mad, or it used to. Now days it is primary the numbness anger but the gut issues and sometimes random motor loss limit me motionless to the floor now days for the duration of the major anger effects. Used to be a lot more mental then painful gut. I did a mental trauma post on it on while back where I came out about all my mental issues with gluten.

^^^^^^ good info, tips and tricks^^^^^^^^^ yes, crumbs will make you sick. also, breathing flour/pancake mix, etc that is in the air because eventually, you're going to swallow some.

Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement. Hang in there.