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Pumpkin Pancakes
Elizabeth Barbone

Pumpkin Pancakes
Name: Pumpkin Pancakes
Description: The light, fluffy pancakes are a great way to celebrate autumn!
Ingredients: Dry Ingredients

1 1/2 cups white rice flour

1/2 cup cornstarch

2 Tablespoons packed dark brown sugar

1 tablespoon baking powder

1 1/4 teaspoons pumpkin pie spice

1 teaspoon salt

1/4 teaspoon xanthan gum

Wet Ingredients

1 1/2 cups milk

3/4 cup Pure Pumpkin (NOT Pumpkin pie filling)

1 large egg

2 tablespoons vegetable oil

  1. In a medium mixing bowl, whisk together dry ingredients.

  2. Add wet ingredients and blend until a batter forms. (Use high speed on a handheld mixer and medium-high on a stand mixer.)

  3. Heat griddle over medium heat. Lightly grease the griddle with vegetable oil.

  4. Pour batter, about 1/4 cup each for generous pancakes, onto hot griddle. Batter should sizzle when it hits the griddle. If it doesn’t, wait before adding more batter to the griddle.

  5. Cook pancakes until bubbles begin to pop and batter looks almost “dry.”

  6. Flip pancakes and cook for 1 to 2 minutes or until done.

  7. Serve with maple syrup, if desired.

Makes about 20 pancakes. Freeze the extra pancakes as soon as they cool to prevent them from drying out.
Created By: Elizabeth Barbone

© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone All Rights Reserved. Reproduction without permission prohibited.