|Photo by Shelly_Ginger|
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
- Blend in a standing mixer the pumpkin puree, oil, vinegar, rice milk, honey, vanilla, flaxseed meal, and water until well blended.
- In a separate bowl, mix in the flour blend, xanthan gum, baking soda, baking powder, salt, cinnamon, nutmeg and allspice until well blended.
- Add in the flour mix to the pumpkin mix until well blended.
- 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.