Recipe: Gluten-Free Pumpkin Pancakes 3 Ways - Plain, with Apples or with Pecans!

Gluten-Free Pumpkin Pancakes 3 Ways - Plain, with Apples or with Pecans!

Cook Time: 25 minutes

Ingredients:

• 1 1/2 cups milk
• 1 cup pumpkin puree
• 3 eggs
• 2 tablespoons oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon vanilla extract
• 2 cups GF flour
• 4 tablespoons brown sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon xanthan gum
• Extra oil for cooking pancakes
• For Apple Pumpkin Gluten-Free Pancakes - 1 medium, cored, finely chopped apple
• For Pecan Pumpkin Gluten-Free Pancakes - 1 cup chopped pecans

Directions:

Plain Pumpkin Pancakes-Combine milk, pumpkin, eggs, oil, vinegar and vanilla in a medium mixing bowl and beat until smooth and creamy.

In a separate medium mixing bowl combine gluten-free flour, sugar, baking powder, baking soda, spices, salt and xanthan OR guar gum.

Whisk until thoroughly combined.Add dry ingredients to wet ingredients and stir just until combined.

Pour about 1/2 teaspoon cooking oil in a heavy skillet and heat over medium high heat. Pour 1/4 cup pancake batter into preheated skillet and smooth into a circle with a spoon. Cook each side of pancake until golden, about 2-3 minutes per side.

Add about 1/4 to 1/2 teaspoon oil to preheated skillet before pouring batter into skillet for each pancake. Serve warm.Yield- About 12 4-inch pancakes

Gluten-Free Apple Pumpkin Pancakes-Core and finely chop one medium apple (no need to peel.) Spoon pancake batter into preheated, oiled skillet. Sprinkle about 1 tablespoon chopped apple on top of pancake- one side only. Flip and cook as for plain pancakes.

Source: http://glutenfreecooking.about.com/od/breakfast/r/glutenfreepumpkinpancakerecipes.htm

Sent from Paprika Recipe Manager