Gluten-free Pumpkin Pancakes
From cataphoric 14 years agoIngredients
- 1 cup sorghum flour shopping list
- 1/4 cup + 2 tbsp tapioca flour shopping list
- 3 tbsp almond flour shopping list
- 3/4 tsp salt shopping list
- 1/4 tsp ground ginger shopping list
- 1/4 tsp ground cardamom shopping list
- 1 tbsp baking powder shopping list
- 1/2 cup pumpkin puree shopping list
- 1 1/3 cup soy or nut milk shopping list
- 3 tbsp cane sugar shopping list
- 1 tbsp vegetable oil shopping list
How to make it
- In a large bowl, sift or whisk together the flour, salt, spices, and baking powder.
- In a medium bowl, whisk together the pumpkin, milk, sugar and oil until well combined.
- Slowly incorporate the wet ingredients in with the dry, whisking until combined.
- Let the batter rest for a few minutes before cooking.
- Using a 1/4 cup measure, ladle out the batter and fry in a lightly oiled pan over medium-low to medium heat.
- Cook for around 2 1/2 minutes on the first side, 2 minutes on the second.
- (Makes around 10 pancakes.)
People Who Like This Dish 5
- missymina Nowhere, Us
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- cataphoric Boulder, CO
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The Rating
Reviewed by 2 people-
another nice sounding pancake recipe...five forks
peetabear in mid-hudson valley loved it
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