Sunday, December 15, 2013
Allergy Free Pumpkin Pancakes
1 cup all purpose gluten free flour
1/4 tsp salt
1/2 tsp baking soda
3/4 tsp cinnamon
1/2 tsp pumpkin pie spice
3/4 cup dairy free milk of choice (I suggest vanilla flavored)
1 TBSP ground flax
1/2 tsp vanilla
2 TBSP maple syrup
*1/2 tsp Maple extract (optional)
1/2 cup pumpkin puree
1 TBSP apple cider vinegar
Whisk together flour, salt, baking soda and spices in a bowl.
In a separate bowl, mix together milk, pumpkin, ground flax, vanilla, *maple, maple syrup and apple cider vinegar. Add to dry ingredients and mix well.
The batter will be a little thick so you may need to spread it with a spatula. Cook a half cup at a time in a hot nonstick pan, about 2-3 minutes on each side.
I top mine with pumpkin puree mixed with maple syrup!