Gluten Free Pumpkin Pancakes
by Melissa Olson - October 4th, 2011.Filed under: Gluten Free Recipes, gluten free diet.
Pumpkin Pancakes
A perfect breakfast for a fall weekend….thanks to Eric Olson for the idea!
Ingredients
2 cups rice flour
2 1/2 tsp baking powder
1 tsp salt
1 Tbsp sugar
1 1/4 cups milk (or soymilk)
1 cup canned pumpkin *Freeze any leftover pumpkin for a future breakfast
1/2 tsp cinnamon
1/2 tsp nutmeg
1 egg, slightly beaten
1 Tbsp melted butter
Directions
In a bowl, soft together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the milk and canned pumpkin. Add the pumpkin mixture to the dry ingredients. Also mix in the cinnamon, nutmeg, egg, and butter. Let batter rest for 5 minutes. Batter should be a thin consistency, so add more milk/soymilk if needed. Heat griddle to 375 degrees (or heat an oiled frying pan over medium-high heat). Cook pancakes until golden, about 2-3 minutes each side.
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