Thursday, October 14, 2010

GF Dairy/Free Egg/FreePumpkin Pancakes

Want to know what my family has been living off of for breakfasts lately?  Pumpkin pancakes.  I love the fall, this recipe makes it feel like the season has arrived.  Bonus: high fiber, lots of vitamin A and low sugar makes this recipe great for building up your kid's immunity against back to school cold and flu bugs.
Photo by Shelly_Ginger

GF Dairy/Free Egg/Free Pumpkin Pancakes

1 cup pumpkin puree
2 tablespoons oil
2 tablespoons apple cider vinegar
1 1/2 cup rice milk
3 tablespooons honey (or brown sugar)
2 teaspoons vanilla
1 tablespoon flaxseed meal
3 tablespoons water
2 cups cornstarch/white rice flour blend (1 cup of each)
1/2 teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice

  1. Blend in a standing mixer the pumpkin puree, oil, vinegar, rice milk, honey, vanilla, flaxseed meal, and water until well blended.  
  2. In a separate bowl, mix in the flour blend, xanthan gum, baking soda, baking powder, salt, cinnamon, nutmeg and allspice until well blended.
  3. Add in the flour mix to the pumpkin mix until well blended.
  4. Pour onto a preheated, nonstick griddle at about 325 degrees, 1/4 cup of batter per pancake.  If the batter seems too thick, spread it around with a spoon.  Turn over when bubbles begin to form  Serve hot and with your choice of topping.



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