Pumpkin Pancakes
Make your "Pancake mix" by mixing all the following ingredients together with a wire whisk.
This dry mix can be made several days in advance, and stored in a zipper bag:
1 cup sorghum flour
1/2 cup potato starch
1/2 cup tapioca flour
2 tsp. Rumford® baking powder
1 tsp. baking soda
½ tsp. xanthan gum
½ tsp. kosher salt
1 tsp. cinnamon
¼ tsp. ground nutmeg (nutmeg is not considered a nut)
Preheat a lightly oiled griddle or skillet to 350◦F.
In a mixing bowl, whisk all the following ingredients together:
1 ½ cups Rice milk, OR Hemp milk
1 tbsp. apple cider vinegar
1 tsp. pure vanilla extract
2 tbsp. sunflower oil OR grape seed oil
¼ cup packed light brown sugar
½ cup steamed, mashed pumpkin OR canned pumpkin*
Once all your liquid ingredients are well blended, slowly pour in all of the dry mix while whisking, until smooth batter is achieved.
Pour the batter onto hot griddle, in small batches, forming 6-inch circles. Cook for about 3 minutes, or until bubbles form and pop in the thickest part of the center of the pancake. Flip the pancakes, and cook them for another two to three minutes on the other side.
Move to a serving plate, and serve right away with Earth Balance® soy free, dairy free margarine, and pure maple syrup!
Depending on the size you make, this recipe yields around a dozen or so pancakes, give or take a few.
*If you use canned pumpkin, be sure not to use pumpkin pie filling, which has added spices.
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