Sunday, October 30, 2011

Pumpkin Pancakes (GF, DF, EF, NF)

1/2 Box of Gluten Free Bisquick
2 Tablespoons Ener-G Powdered Egg Replacer
1/2 Cup Bob's Red Mill Gluten Free Oats (optional)
2 Teaspoons Allspice
2 Teaspoons Cinnamon
1 Large Squirt of honey
1/2 Cup Sugar
2 Teaspoons Gluten Free Baking Powder
2 Tablespoons Lemon Juice
1/2 Can Pumpkin
1 -2 Cups Almond Milk (OR) milk of your choice (soy, rice, etc)
1/2 Cup Enjoy Life Chocolate chips (optional)

Preheat a griddle to 300 degrees.

In a large bowl, combine all of the ingredients up to the sugar. Combine well. Add baking powder and lemon juice, letting juice "bubble". Add remaining ingredients and still well. If the batter is too thick, add your choice of milk to get the desired consistency (thicker will be fatter pancakes, more watery will be a thinner pancake).

Pour spoonfuls onto the griddle, checking with a plastic, flexible spatula for brownness on the underside. Once it's browning, flip it. Gluten free pancakes do not bubble like regular pancakes, so you will have to check them.

Serve with syrup, sliced fruit or just eat them plain.

Can be refrigerated for up to 5 days or frozen. Reheat in a toaster oven (microwaving makes them rubbery).

Makes approximately 14 small pancakes

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