Gluten Free Pumpkin Pancakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I made this recipe by combining 2 others and altering them to come up with my own. The batter is a smooth and slightly thick. They smell great and are super yummy! Ingredients:
1 cup sorghum flour, 'sweet' white |
1/2 cup tapioca flour |
1/2 cup rice flour |
1 teaspoon xanthan gum |
1/2 teaspoon salt |
1/2 tablespoon ground cinnamon |
1/4 teaspoon ground cloves |
2 eggs |
4 tablespoons margarine (applesauce or oil as substitute) |
1 1/2 cups milk (coconut or rice milk as substitute) |
1 cup pumpkin puree |
Directions:
1. 1. Melt margarine. Beat eggs until fluffy then add the melted margarine and milk to the eggs.
2. 2. Add the dry ingredients, mix.
3. 3. Add pumpkin, mix.
4. 4. Heat pan to medium heat. Ladel the batter into the pan and smooth out. Cook till golden brown on each side.
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