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Tuesday, 18 June 2013

Fantastic Fluffy Pumpkin Pancakes

They are light, fluffy and packed with pumpkin and spices.  They are absolutely amazing!  They've become a family favorite for anytime of year, since you can used canned pumpkin.  My husband requested these as his Father's Day breakfast - and they would've been terrific, if I hadn't accidently put baking soda in them instead of baking powder (don't make that mistake).  We re-made them and they were great - and they were wonderful. Enjoy!
A bit too much whipped cream, but delicious with or without.

Fluffy Pumpkin Pancakes
Makes 12-15 pancakes
Mix together in a bowl, then set aside:
1 ½ cups Kristin’s gluten-free flour mix (*see note below for measurements just for this recipe)
1 Tbsp baking powder
In a bowl or large measuring cup with spout mix:
1 scant cup/200ml pumpkin puree (make your own, or use 100% canned pumpkin)
1 egg
1 cup milk (lactose-free works great)
½ cup oil
¾ cup white sugar
¾ tsp baking powder
½ tsp ground cinnamon
¼ tsp ground clove
¼ tsp ground nutmeg
½ tsp salt
Whisk dry ingredients into wet ingredients.

Mmmm.. ready to cook!

Heat a skillet over med-low heat.  Butter pan lightly, add the desired amounts of batter, spreading a bit to flatten each pancake.  The pancakes will spread/puff a bit, so keep that in mind when you put the batter in the pan. 
Once you scoop some onto the pan, spread it out a bit. They really do puff up quite a bit!
Cook until a few bubbles appear on top (these don’t look quite the same as normal pancake bubbles, but once you notice the edges starting to look done, it’s time to flip)  Flip pancakes quickly to the other side and cook until nicely browned.  Remove to plate and repeat with the remaining batter.
Serve with maple syrup, and whipped cream, if desired.  They're also tasty topped with nutella. 
We've found they freeze well, too, if you end up with any extras.

*Note: If you don’t want to make a full batch of Kristin’s GF flour mix – just use the following for this recipe: ¾ cup brown rice flour, ¼ cup sorghum flour, ¼ cup cornstarch (OR 3 Tbsp arrowroot starch), and 2 Tbsp potato starch, 2 Tbsp tapioca starch, 1/2 tsp xanthan gum

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