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PUMPKIN SPICE PANCAKES

Pancakes make me a happy girl.  I love pancakes, always have.  How this recipe came about, was this morning, looking in the fridge, it was very clear some groceries needed to be  bought.  I had 1 egg, about 1 cup of soy milk, 2/3 cup of leftover canned pumpkin, never mind needing fresh produce too.  So I thought, how about pumpkin pancakes?

And guess what?  I forgot to add Xanthan gum to the batter.  They turned out fabulous!  No need to add Xanthan gum!  I love it when a recipe comes together on a whim.  My daughter was visiting, and she can be hard to please when it comes to eating  gluten free.  All I heard was ummmmmm.  So I said do you like them?  Ummm hummmm, can’t talk, need to eat.

1/2 cup Sorghum flour

1/2 cup Tapioca flour

1/4 cup Brown Rice flour

2 tsp. gluten free Baking Powder

2 tsp. sugar

1/4 tsp. Nutmeg

1/2 tsp. each of ground Cinnamon and ground Ginger

1 cup milk

1 large egg, whipped

2/3 cup canned plain pumpkin

2 Tblsp. grapeseed oil

Heat up a grill pan or heavy bottomed skillet on medium heat.

In a bowl combine all of the dry ingredients, whisking well to combine.  In a separate bowl, whip up the egg, add in the milk, oil, and purred pumpkin, mixing well to combine.

Add the liquid ingredients to the dry, mixing until incorporated.

Add some butter to the heated pan, and a large ladle full of the batter.  When the pancake is nice and bubbly, flip to cook the other side.  Yummy with pure maple syrup.

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