Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin Pancakes

Prep Time

10 minutes

Cook Time

5 minutes

Serves

4 people

Pumpkin Pancakes finish out the holiday season in style!

Gluten free pancakes do not bubble like regular pancakes, so you will have to check them.

Ingredients

  • 1/2 box gluten-free Bisquick
  • 2 tablespoons EnerG Powdered Egg Replacer
  • 1/2 cup Bob's Red Mill Gluten Free Oats (optional)
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 large squirt of honey
  • 2 teaspoons gluten free baking powder
  • 2 tablespoons lemon juice
  • 1/2 can pumpkin
  • 1-2 tablespoons pure maple syrup
  • 1 1/4 cups almond milk (OR) milk of your choice (soy, rice, etc)

Preparation

  • 1 Preheat griddle to 300°F.
  • 2 In a large bowl, combine all of the ingredients up to the honey. Combine well.
  • 3 Add baking powder and lemon juice, letting it "bubble."
  • 4 Add remaining ingredients and stir well.
  • 5 If the batter is too thick, add your choice of milk to get the desired consistency (thicker will be fatter
  • 6 pancakes, more watery will be a thinner pancake).
  • 7 Pour spoonfuls onto the griddle, checking with a plastic, flexible spatula for brownness on the underside. Once it's brown, flip it.
  • 8 Serve with syrup, sliced fruit or just eat them plain.
  • 9 Can be refrigerated for up to 5 days or frozen. Reheat in a toaster oven (microwaving makes them rubbery).

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