Guest guest Posted October 21, 2004 Report Share Posted October 21, 2004 This is a recipe we found in my son's My Big Backyard magazine, and they are really yummy! To make GF we substituted 1/2 c. Quinoa Flour and 1 1/2 c. Bob's GF Blend (can't remember it's official name) and then added Xanthum Gum. Ingredients: 2 c. flour 2 T. brown sugar 1 T. baking powder 3/4 t. cinnamon 1/4 t. nutmeg 1/8 t. ginger 1/8 t. ground cloves 1 t. salt 1 egg 1 t. vanilla 1/2 c. canned pumpkin 1 3/4 c. milk or soy milk (We actually used Almond Milk & Whole Milk) 2 T. veg./canola oil Combine flour, brown sugar, baking powder, spices & salt in large bowl. In small bowl, stir together egg, vanilla, pumpkin, milk & oil. Add wet ingredients to the dry, stir just until all dry is moist & mixed in. Batter will be thick & lumpy. Spray griddle and heat on medium heat. Pour batter (approx. 1/4 c. for each pancake) onto griddle & cook until golden brown. You can add "stripes" to the "pumpkins" by using whipped cream, but they'll melt quickly on warm pancakes. Quote Link to comment Share on other sites More sharing options...
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