Ingredients
1 1/2 cups milk or rice milk
2/3 cup pumpkin puree
1 egg
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon plus 1 teaspoon apple cider vinegar
1 1/3 cups Bistro Blend All Purpose GF flour (available for purchase www.theglutenfreebistro.com)
2 tablespoons brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground pumpkin pie spice
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
water to thin batter (if needed)
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. If batter is too thick, add water by the tablespoon until batter reaches desired consistency
Heat a lightly oiled griddle over medium high heat. Scoop the batter onto the griddle, using approx 1/4 cup for each pancake. Brown on both sides and serve hot.
Serve with maple syrup and chopped pecans.
This sound delicious, and I happen to have all the ingredients on hand, so this is what I am serving for breakfast tomorrow!
ReplyDeleteI was dubious to see that you hadn't listed xanthum gum in the ingredients. No impossible, but unlikely to get a fluffy pancake. I followed your recipe and sure enough, the pancakes were flat and thin. I added 1/2 tsp xanthum gum (I'd already used some of the batter, or I would have added 3/4 tsp) and sure enough, your pancakes fluffed up wonderfully. And they are delicious! Thanks for the recipe!
ReplyDeleteHi! Our Bistro Blend All Purpose Flour does contain xanthan gum already so that is why it worked for us. Glad you figured it out. Thank you so much for writing us.
ReplyDeleteI love anything pumpkin! It's one of the reasons I'm always so happy for autumn :) thanks for this delicious and healthy pancake recipe! Can't wait to try.
ReplyDelete-Dana
They are amazing! Enjoy.
ReplyDelete