Community Cookbook
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!
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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
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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
Published in
Breakfast & Brunch
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