Gluten Free Pumpkin Pancakes

LARavenscroft's Note:

I found this recipe on another website where people post recipes that are WW friendly. I decided to try and make it gluten-free and they were just delicious. This recipe makes 6 - 4 pancake servings and the WW points are 6 per serving.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 24.0 pancakes

• 2 cups gluten-free flour, mix
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups skim milk
• 1 cup canned pumpkin (NOT pumpkin pie mix)
• 1/4 cup butter, melted
• 2 large egg yolks
• 4 large egg whites

Directions:

1. Combine first 5 ingredients in a large bowl.
2. Make a well in the center of the mixture.
3. Combine milk and next 3 ingredients.
4. Add to flour mixture, stirring just until dry ingredients are moist.
5. Beat egg whites at high speed with an electric mixer until stiff peaks from.
6. Gently fold into pumpkin mixture.
7. Pour 1/4 cup of batter for each pancake onto a hot non-stick griddle or skillet.
8. Cook pancakes until tops are covered with bubbles and edges look cooked.
9. Turn and cook other side.

Reviews

[Mikekey]

These a really quite good! Light and fluffy, because of the egg white. I have been trying gluten-free recipes lately and some of them I don't care for the flavor or texture of the end product, but these were great. The pumpkin and cinnamon helps. I will be making these again, and I will experiment with other spices, such as nutmeg and ginger. I served mine with agave nectar.

[UmmBinat]

Nice flavour. I found the batter a a bit too thick to pour so I spooned it into dolaps and flattened them with a wooden spatula. Next time I would add some orange juice to make it a little thinner before adding the eggs. I did not find it made 24 pancakes but approximately half that though probably that was related to the consistency. I used homemade gluten free flour with brown rice flour and sorghum flour and I wouldnt next time so I wont mention the proportions ect. I replaced the skim milk with rice milk as we are dairy free and the butter with canola oil. I used egg replacer for the eggs because of an allergy which I find worked fine though the pancakes didnt bubble but I think that was related to the batter thinness again. I served them with maple syrup drizzled on top and a dusting of ground cinnamon. Next time I would like to use a brown and white rice flour base without sorghum flour (corn based) as I would like to make these again.

[Sydney Mike]

Made just half a batch of these great tasting pancakes! Served these with a little bit of the canned pumpkin between the cakes & a drizzle of maple syrup AND a pinch of cinnamon on top! A very tasty breakfast! [Tagged, made & reviewed in 1-2-3 Hit Wonders cooking game]