Pumpkin Pancakes { Gluten Free / Dairy Free }
Author: Betsy Ramirez
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 8 pancakes
- 1 cup gluten free baking flour (Bob's Red Mill)
- 2 tablespoons flaxseed meal
- 1 teaspoon gluten free baking powder
- 1 teaspoon cinnamon
- 2 tablespoon sugar
- ⅓ cup pumpkin
- 1 large egg
- ¾ cup non dairy milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons organic canola oil
- In a large bowl, whisk together flour, flaxseed, baking powder, cinnamon and sugar. Set aside.
- In a small bowl, combine pumpkin, egg, milk, vanilla, and oil.
- Pour wet ingredients into dry ingredients and combine well. Set aside.
- Preheat a large skillet or griddle on medium high (around 5).
- Lightly oil the pan.
- Using ¼ cup, pour pancake batter into circles on the pan. Cook 1 - 2 minutes per side.
- Serve warm with maple syrup and pecans, if desired.
These Pumpkin Pancakes refrigerate or freeze well for meal prep.
Recipe by Betsy Ramirez at http://betsyramirez.com/pumpkin-pancakes-gluten-free-dairy-free/
3.5.3251