Gluten-Free Pumpkin Pancakes

10/21/14

Yessssss…..it’s the time of year!!!! PUMPKIN TIME! Hell, bleepin’ yeah!

Predictably, I’ve been going crazy making all things pumpkin. Today it was pumpkin pancakes. GLUTEN FREE AND DAIRY FREE pumpkin pancakes; they were amazing. My kid ate 4, husband ate 4, I ate…let’s not talk about that.

Add some Grade B maple syrup and you’re in pumpkin breakfast heaven…

pumpkin pancakes

Ingredients:

  • 1 c.(8 oz) coconut or almond milk (not canned coconut milk, but the coconut milk beverage deal)
  • 3/4 c.(6.25 oz) pumpkin puree
  • 2 t. melted coconut oil (if your other ingredients are cold, add this last)
  • 1 egg
  • 3 T. Grade B maple syrup
  • 1 1/3 c. (6 oz) gluten free flour (Trader Joe’s or King Arthur is what I default to)
  • 2 t. baking powder
  • 1 t. cinnamon
  • 1/2 t. ginger
  • 1/4 t. salt
  • 1/4 t. cloves
  • 1/4 t. nutmeg

Instructions:

  • Whisk the wet ingredients together.
  • Add the dry ingredients and whisk until fully mixed.
  • Cook over medium heat on a griddle.
  • EAT THEM ALL.

Aw, yeaaaaahhhhhhh….

Pam

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