Nothing says fall like pumpkin…and one of the faves in our house is pumpkin pancakes. Loaded with antioxidants and vitamins, these tasty treats are simple, nutritious and delicious. Try this easy gluten free recipe, that can easily be tweaked to be dairy free as well.
Prep Time: 5 minutes/ Cook Time: 10 minutes
INGREDIENTS
1 c Pamela’s Baking & Pancake Mix (gluten free)
1/2 c pumpkin (fresh or canned)
1 lg egg
2 T butter or canola oil
1/4 c brown sugar
1/2 c milk (nut or soy)
1 t ground cinnamon
3/4 t pumpkin pie spice
INSTRUCTIONS
1) Whisk pumpkin, egg, oil, sugar & spices until very smooth.
2) Add Pamela’s baking mix and mix until combined.
3) Add in milk. If too thick add more milk until mixture resembles a cake batter.
4) Heat skillet on high, then lower to medium-low for cooking.
5) Lightly oil griddle and scoop batter on skillet.
6) Flip when bubbles form or slide easily on pan.
7) Cook until lightly browned and enjoy!
