We have our friends at The Gluten Free Bistro to thank for sharing this delicious and seasonally appropriate recipe!
Happy Fall!
Ingredients:
1 1/2 cups milk or rice milk
2/3 cup pumpkin puree
1 egg
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon plus 1 teaspoon apple cider vinegar
1 1/3 cups Bistro Blend All Purpose GF flour*
2 tablespoons brown sugar
1 1/4 teaspoons baking powder (gf)
3/4 teaspoon baking soda (gf)
3/4 teaspoon ground pumpkin pie spice (gf)
3/4 teaspoon ground cinnamon (gf)
1/4 teaspoon salt
water to thin batter (if needed)
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. If batter is too thick, add water by the tablespoon until batter reaches desired consistency.
Heat a lightly oiled griddle over medium heat. Scoop the batter onto the griddle, using approx. 1/4 cup for each pancake. Brown on both sides and serve hot. Serve with maple syrup and chopped pecans.
*Bistro Blend All Purpose GF flour can be purchased at http://www.theglutenfreebistro.com/
Visit The Gluten Free Bistro for more delicious recipes.
