Plain Pumpkin Pancakes

[mos]

Plain Pumpkin Pancakes
1 1/2 cups canned light coconut milk OR milk
1 cup canned pumpkin puree
3 eggs
2 tbs light olive oil OR canola oil
2 tbs apple cider vinegar
1 tsp vanilla extract
2 cups gluten-free all purpose flour (preferably without added xanthan or guar gum)
4 tbs brown sugar
1/2 tsp salt
2 tsp gluten-free baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1 tspallspice
1/4 tsp guar gum OR xanthan gum
extra oil for cooking 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 tsp 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 tsp oil to preheated skillet before pouring batter into skillet for each pancake. Serve warm.
Yield- About 12 4-inch pancakes

[MomJo]

Thank you for sharing this recipe, they sound absolutely yummilicious��.

My family likes pancakes and waffles too… but we’re starting an Alkaline Eating Regime & it was recommended that we also eliminate gluten from our “diet”. This recipe should be “just what the doctor ordered” to coin the phrase. . Lol ��

¤ MomJo ¤

[mos]

Oh, so sorry that you have to make dietary adjustments! However, I hope this recipe helps in your transition. Please let us know how this works for you and yours;-D

[Author]

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