Thursday, November 10, 2011

Pumpkin Pancakes

Festive, moist and not too pumpkiny!

1 1/2 cups milk
1 cup + canned pumpkin
1 egg
2 TBSP oil
1 TBSP apple cider vinegar
1 1/2 cups flour (or 1 cup flour and 1/2 cup oatmeal)
3 TBSP brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt

Combine milk, pumpkin, egg, oil and vinegar. In a separate bowl combine all dry ingredients. Combine with pumpkin mixture. Cook small cakes over medium heat and finish off in the microwave for 1 minute.
If you are a pumpkin lover, combine 1/2 cup pumpkin puree with a little milk and cinnamon and spread on pancakes with a little honey.

**Allergy-free substitutions
Milk - dairy-free milk of choice
Egg - egg replacer equal to one egg or 1 TBSP ground chia seed mixed with 3TBSP water
Flour - All purpose gluten free flour

No comments:

Post a Comment