A while back pre-holiday I was looking on the Google and I found these Gluten Free Pumpkin Pancakes recipe on line, so I jotted down the recipe. I couldn’t stop thinking about them so I made them. Now I can’t find where I originally found them. It was a Canadian restaurant’s recipe, but my search did not find them. But I thank them and when I find them I will attribute. So if you have not overdosed on pumpkin by now, here is a way to use up some pumpkin or if you need just a little more pumpkin, pancakes are a great way to squeeze in a little more holiday.
The pancakes went together well and I served them with a little maple syrup, a pat of butter, and some toasted pecans. Next time I will add a dollop of crème fraîche. It all tasted festive to me.
The remaining pancakes were frozen with a piece of wax paper inserted in-between.
If you have a friend that has celiac disease you can invite him/her over for a brunch/breakfast but you don’t have to have a problem to make these. I think these would go over well for everyone even if you don’t have a wheat issue.
- 1.5 cup Skim Milk
- 1 tsp Cider Vinegar
- 2 Eggs, whole
- 1.5 cup Pumpkin Puree
- 2 cup Gluten Free Flour
- 2 tablespoon Sugar
- 2 tablespoon Brown Sugar
- 2 tsp Cinnamon
- 4 tsp Baking Powder
- ½ tsp Salt
- Combine all dry ingredients together.
- In a separate mixing bowl, combine all wet ingredients together.
- Next, fold dry and wet ingredients together until smooth.
- Set skillet to medium heat.
- When hot scoop batter in buttered skillet.
- Cook pancakes for 1-2 minutes, flip, and repeat until golden brown.
I am taking these to
Cooking and Crafting with J & J
Cindy’s at Amaze Me Monday
Susan’s at Metamorphosis Monday
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
TheLouLouGirls Link Party
Kathryn’s at http://www.thededicatedhouse.com
Laurie’s at Snickerdoodle Create-Bake-Make Link Party
Lori’s at Tickle my Tastebuds
Kim’s at Wow Us Wednesday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday