Pumpkin Pancakes
Pumpkin Pancakes
By Tracy Bush |
December 23, 2015 5:50 pm
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.
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1/2 box gluten-free Bisquick
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2 tablespoons EnerG Powdered Egg Replacer
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1/2 cup Bob's Red Mill Gluten Free Oats (optional)
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1 teaspoon allspice
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1 teaspoon cinnamon
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1 large squirt of honey
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2 teaspoons gluten free baking powder
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2 tablespoons lemon juice
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1/2 can pumpkin
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1-2 tablespoons pure maple syrup
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1 1/4 cups almond milk (OR) milk of your choice (soy, rice, etc)
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1
Preheat griddle to 300°F.
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2
In a large bowl, combine all of the ingredients up to the honey. Combine well.
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3
Add baking powder and lemon juice, letting it "bubble."
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4
Add remaining ingredients and stir well.
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5
If the batter is too thick, add your choice of milk to get the desired consistency (thicker will be fatter
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6
pancakes, more watery will be a thinner pancake).
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7
Pour spoonfuls onto the griddle, checking with a plastic, flexible spatula for brownness on the underside. Once it's brown, flip it.
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8
Serve with syrup, sliced fruit or just eat them plain.
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9
Can be refrigerated for up to 5 days or frozen. Reheat in a toaster oven (microwaving makes them rubbery).
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