Tuesday, November 10, 2009
You may think I have gone pumpkin crazy this month... but in my opinion you can never have too much pumpkin in the Autumn! I never tire of pumpkin recipes this time of year, and luckily neither does my family. My recipe for Gluten Free Pumpkin Pancakes will warm your bellies, and your hearts. Easy to make and fun to eat, this is Autumn comfort food in it's simplest form. From my country kitchen to yours... enjoy!
Gluten Free Pumpkin Pancakes
2 cups Pamela's Ultimate Wheat Free Baking & Pancake Mix
2 tablespoons brown sugar, packed
1 teaspoon baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin puree
1-1/2 cups milk
1 egg, lightly beaten
2 tablespoons vegetable oil
Butter & warm maple syrup for serving; optional
Combine Pamela's Ultimate Wheat Free Baking & Pancake Mix, brown sugar, baking powder, and pumpkin pie spice in a large mixing bowl; set aside. Combine remaining ingredients in a separate bowl; mix well. Stir pumpkin mixture into flour mixture until just moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook until bubbles appear on the surface; turn and continue cooking until cooked through and golden. Top each serving with butter and warm maple syrup if desired. Yield: Approximately 16 pancakes.