I love anything that has pumpkin in it, as does Justin. I can't remember where I found this recipe...probably Pinterest. It was a big hit. The pumpkin helps lighten the pancakes so they aren't as dense as other gluten free ones.
Ingredients
1 1/4 cups GF flour mix
2 tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
dash of ground ginger
dash of ground cloves
1 cup almond milk
1/2 cup pumpkin puree
1 large egg
2 tablespoons vegetable oil
Directions
In a medium mixing bowl, combine flour, brown sugar, baking powder, salt and spices. In another bowl mix together the milk, pumpkin puree, egg, and oil. Add the wet ingredients to the dry ingredients and whisk together until combined. The batter might be slightly lumpy.
Heat a greased skillet over medium heat. Once the skillet is hot, pour 1/3 cup scoops of batter onto the pan. Let the cakes get bubbly and flip until golden brown. Serve immediately or put them in a low heated oven (200 degrees) to keep warm. Top with cinnamon sugar, maple syrup. or whipped cream.
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