Pumpkin spice pancakes are a wonderful way to enjoy the flavors of the harvest any time of year! These delicious, moist pancakes offer delicious pumpkin rich with spices and brown sugar, but without the gluten! (Don’t worry, you won’t miss it!)
The pancake mix itself can be ahead of time and placed in a jar, just attach a label with directions for completing the mix. This recipe calls for gluten-free oat flour. Oat flour is incredibly simple to make on your own, Click here for the directions.
To make 1 Recipe of Mix:
2 cups gluten-free oat flouror gluten-free rolled oats, finely ground in the food processor or Mason Jar bullet blender
Zest of 1 lemon (if making this as a mix that will be stored, use 1 tsp dried)
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
For Gift Assembly
1 can pure pumpkin purée (optional)
Printed or written cooking instructions (see below)
1 cup of Pumpkin Spice Mix (recipe above)
1 c. pumpkin (pure pumpkin, not pumpkin pie filling)
1/2 c. milk
2 Tbs Melted Butter
2 eggs, beaten
In a medium bowl, Whisk together pumpkin, milk, melted butter and eggs. Add 1 slightly rounded cup of dry mix and fold into the pumpkin/milk mixture. Let it rest for about 10 minutes while you get your frying pan nice and hot!
Heat a heavy skillet or frying pan over medium heat, add a dollop of butter, let it sizzle and melt. Pour pancake batter into the pan about 1/3 c. at a time in a single spot, the pancakes will spread on their own if you pour in ONE spot.
Wait until the pancakes begin to bubble and the underside is browned, then flip them.
© Can Stock Photo Inc. / Kolpakova