Again another pumpkin recipe that my hubby likes, even if (so far) he doesn't care for pumpkin pie. This one is a favorite from The Glutenfree Mommy blog! My goal in preparing healthy and mostly gluten free/dairy free foods is to make them so the whole family likes them! I recently thought my family may be tiring of the pumpkin theme so I found a plain recipe, the feedback was, "I really like your pumpkin ones best", so....enough said!
As follows off one of my more favorite blogs! I do substitute coconut oil for the butter and coconut milk (whole fat, please) for the dairy- yummy!
1 1/4 cups GF Flour Mix (I used 1/2 cup sorghum, 1/2 cup rice flour, and 1/4 cup tapioca flour)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice ( for simplicity’s sake I opted to just add this one ingredient, but you can add the spices individually if you wish)
1/2 teaspoon salt
2 Tablespoons of brown sugar
6 Tablespoons of pumpkin puree (I used heaping Tablespoons)
2 Tablespoons melted butter OR GF/CF mommies use oil
1 cup milk or GF/CF mommies use a nut/soy milk or use water
Topping : whipped cream and cinnamon sugar or maple syrup
(for VERSION TWO: (missing sugar and using 1 cup Pamela’s in addition to 1/4 cup sorghum- you can also delete baking powder)
Directions: In a med. bowl, whisk together dry ingredients. In a separate bowl, stir together wet ingredients. Mix wet ingredients into dry ingredients. Cook pancakes in a skillet or on a griddle with butter or oil. Use about 1/4 cup of batter for each pancake.
Well, we voted and the pancakes made with the gf flours with sugar were the best. We also preferred the taste of the whipped cream and cinnamon sugar topping. The pancakes made without the sugar did taste more like pancakes and went best with maple syrup, but my vote goes to the gf baking flour mix pancakes with whipped cream. I do not give my little boy syrup (for obvious reasons) and he liked the gf flour mix ones made with sugar best too. He ate several plain.