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October 14, 2012

Gluten Free Pumpkin Pancakes




Ingredients:
  • 2 cups of gluten-free all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 1 teaspoon vegetable oil  
  • 1 1/2 cups milk (Use Soy, Coconut, or Almond milk to make it dairy free)
     
Makes: 6 Pancakes
Prep Time: 15 minutes

Ready In: 30 minutes

Directions:
  1. Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
  2. In a separate bowl, combine pumpkin puree, cinnamon, egg, and milk. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
  3. Coat skillet with 1 teaspoon vegetable oil over medium heat.
  4. Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

2 comments:

Anonymous said...

HI Taylor, Thanks for sharing all this information. Can you tell me what you mean by All Purpose Flour?
Thanks,

Mary Ann

Taylor Miller said...

All purpose gluten-free flour is what I meant. Thanks for pointing that out! Just corrected it.

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