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Sunday, 5 October 2014

Pumpkin Pie Pancakes - Fabulous and Gluten Free!!!

I've never been a huge pumpkin pie fan, but these are delicious! They're like eating a tiny slice of pumpkin pie.  I eat them plain, but they're also nice with a tiny dollop of maple syrup and whipped cream.  A perfect fall treat for anytime you're in the mood for pumpkin pie or pancakes, or both!  I've included links to all my pumpkin recipes, in case you're looking for something else pumpkin-y.  However, I highly recommend these delicious pancakes. Enjoy!
Fresh pumpkin pie pancakes, with a dollop of maple syrup and whipped cream. (Though I most often just eat them plain)

Pumpkin Pie Pancakes - Fabulous and Gluten Free!!!
Serves 4-6, Makes 30 small 4" pancakes (you can make larger ones, too)

Blend together just until smooth, using a stick blender (or blender, or food processor):
1 cup Kristin's Gluten-Free Flour Mix
1/4 cup sugar
1 tsp pumpkin pie spice (OR 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice, 1/16 tsp cloves)
1/4 tsp salt
1 tsp baking powder
1 cup pumpkin puree (100% canned pumpkin or fresh pumpkin puree)
2 eggs
1 cup milk (lactose-free works great)
3 Tbsp oil

Cook on a skillet over medium-low heat, flipping carefully.  These pancakes are a different consistency from ordinary pancakes - like little slices of pumpkin pie.  Great plain, or with a little maple syrup and/or whipped cream.  Enjoy!
These may only have one bubble or two before you want to flip them. Make sure to use a thin spatula and flip quickly.  They'll be wonderfully soft throughout, just like a mini slice of pie! 

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