Gluten Free Pumpkin Pancakes
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
24 medium pancakes
- Serves:
- 24
ingredients
- 1 cup sorghum flour, 'sweet' white
- 1⁄2 cup tapioca flour
- 1⁄2 cup rice flour
- 1 teaspoon xanthan gum
- 1⁄2 teaspoon salt
- 1⁄2 tablespoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 2 eggs
- 4 tablespoons margarine (applesauce or oil as substitute)
- 1 1⁄2 cups milk (coconut or rice milk as substitute)
- 1 cup pumpkin puree
directions
- 1. Melt margarine. Beat eggs until fluffy then add the melted margarine and milk to the eggs.
- 2. Add the dry ingredients, mix.
- 3. Add pumpkin, mix.
- 4. Heat pan to medium heat. Ladel the batter into the pan and smooth out. Cook till golden brown on each side.
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RECIPE SUBMITTED BY
Chef Q in Oregon
Roseburg, 77
I'm a stay at home mother of 4 children; 9, 6, 4 and 2. I have been married to my husband, who is a Sous Chef, for nearly 11 years. I love baking and trying out new recipes.