Representatives from the Giant Eagle Market District stopped by Pittsburgh Today Live on Tuesday to show off some great gluten-free recipes!

Gluten Free Pumpkin Pancakes

Makes: 8 pancakes

Prep Time: 20 minutes

Cook Time: 15 minutes


⅓ cup canned pumpkin puree
2 Tbsp. Giant Eagle canola oil
½ cup + 2 Tbsp. Market District™ 100% pure maple syrup, divided
1 large egg
1 cup Giant Eagle skim milk
½ tsp. Giant Eagle vanilla extract
½ cup certified gluten free old-fashioned oats
½ cup brown or white rice flour
¼ cup ground flax seed (flax seed meal)
½ tsp. fine sea salt
2 tsp. baking powder
½ tsp. xanthan gum
1 tsp. cinnamon
1 tsp. pumpkin pie spice
Giant Eagle non-stick cooking spray
2 Tbsp. Smart Balance Light Original Spread
¼ cup powdered sugar (optional)


Combine the pumpkin puree, oil, 2 tablespoons syrup, egg, milk and vanilla extract in a medium mixing bowl. Stir in the oats, cover with plastic and rest for at least 20 minutes, until oats are softened.

Meanwhile, in a large mixing bowl, combine the rice flour, flax seed meal, sea salt, baking powder, xanthan gum, cinnamon and pumpkin pie spice. Coat a non-stick griddle or frying pan with non-stick spray and place on stove over medium heat. While the pan heats, pour the wet ingredients into the dry; stir to combine. The batter should be fairly lumpy. Place ¼ cup of batter into the hot pan; using the back of a heat-proof spoon to spread batter into pancake shape. Cook for 3-4 minutes, then flip and cook for an additional 1-2 minutes on the other side. Repeat with remaining batter. Divide Smart Balance spread among pancakes and garnish with powdered sugar. Serve warm.

Cinnamon Spice Gluten Free Granola

Makes: 4 cups of granola

Prep Time: 10 minutes

Cook Time: 35 minutes


2 cups certified gluten free oats
½ cup ground flaxseed
½ cup unsweetened coconut
½ cup sunflower seeds
2 egg whites
½ cup Market District™ 100% pure maple syrup
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. pumpkin pie spice
½ tsp. salt
½ cup raisins


Preheat oven to 300°F. In a large bowl, combine all ingredients except raisins; mix well. Spread mixture evenly over a cookie sheet and bake for 15 minutes. Remove from oven and stir the granola. Return to oven and bake for another 15-20 minutes, until evenly browned. After removing from the oven, top granola with raisins and let cool. Makes 16 servings based on ¼-cup portions of granola.

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