Prep 10 mins
Cook 20 mins
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.
- 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
- Combine first 5 ingredients in a large bowl.
- Make a well in the center of the mixture.
- Combine milk and next 3 ingredients.
- Add to flour mixture, stirring just until dry ingredients are moist.
- Beat egg whites at high speed with an electric mixer until stiff peaks from.
- Gently fold into pumpkin mixture.
- Pour 1/4 cup of batter for each pancake onto a hot non-stick griddle or skillet.
- Cook pancakes until tops are covered with bubbles and edges look cooked.
- Turn and cook other side.
I am only giving this one a 2 star review because of an obvious error! The recipe says combine first 5 ingredients, and listed is flour, sugar, salt and cinnamon?.4??? what is the missing ingredientand how much? I mixed my batch as listed thinking okay maybe they meant 4 but after all the mixing and pouring on the griddle nope they were horrible! Not only that but the recipe required messing up 5 bowls and various measuring items as wel las the mixer. I only made two just testing them. Something obviously wrong as they were gooey. I checked other pancake recipes online and found most have a teaspoon of baking powder in them so I added it and then more milk cause they do not spread. Also after cooking one side I had to smash the pancake down so it would cook, not fluffy as a result but the flaovr was good. They turned out just okay then so I am still searching for a good recipe
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.
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.