Gluten-free Pumpkin Pancakes
Author: Jeanine Donofrio
Serves: 10-12 4-inch pancakes
Ingredients
- 1½ cups Pamela’s Baking & Pancake Mix
- 1 teaspoon cinnamon
- ½ cup canned pumpkin
- 1 cup almond milk, at room temperature
- 1 large egg
- 2 tablespoons melted coconut oil (plus a little more for the pan)
- 2 tablespoons cane sugar
For serving:
- Butter (optional)
- Maple syrup
Instructions
- In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.
- In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
- Heat a nonstick pan with a little coconut oil. Scoop the batter onto the pan using a ¼ cup measuring scoop. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown. Repeat with remaining batter.
- Serve with butter and maple syrup.
Recipe by Love and Lemons at https://dailycove.info/gluten-free-pumpkin-pancakes/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.4.3177