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Friday, 10 May 2013 13:03

Pumpkin Pie Pancakes Featured

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Rate this item
(2 votes)
These pumpkin pancakes started out, oddly enough, as an early spring craving that I just couldn't kick.  Experimenting with a small batch, I soon found myself in a friendly squabble to wrest them away from my son, who agreed that these pancakes were even worth eating plain - a new concept for him!

  • Ingredients:

     

    1 box King Arthur Flour Gluten-free Pancake Mix
    1/4 tsp ground cinnamon
    1/4 tsp ground cloves
    1/4 tsp ground cardamom
    1/4 tsp ground allspice
    1/4 tsp ground ginger
    2 cups vanilla rice milk
    1 1/2 cup canned pumpkin (no spices added)
    4 tbsp olive oil (+ more to grease the skillet)
    2 Tbsp honey

  • Instructions:

     

    Whisk together the pancake mix and spices in a medium-sized mixing bowl until evenly combined.  Separately, whisk together milk, pumpkin, olive oil and honey*, and then pour into dry ingredients, stirring to combine thoroughly.

    Heat a thin layer of olive oil (or margarine or butter if you prefer) in a griddle or skillet over medium heat.  Pour batter onto skillet, roughly 1/3 cup per pancake.  Flip once they start to bubble up and fry 1-2 minutes on the other side.  Transfer to a warming drawer, or serve 'straight up'.

  • Serves: 4
  • Cuisine: American (general)
  • Cooking method: Pan fry
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Light fare, Fall favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Specialty Diets: Paleo, Vegan, Vegetarian
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