Pumpkin Pancakes (Dairy and Wheat Free)

Wanna know what we had for breakfast this morning?  We’re always looking for new breakfast recipes, and this one did not disappoint us!
Wanna know how to make ’em?
Pumpkin Pancakes

Combine in a large bowl:
3 1/2 cups brown rice flour

½ c ground flax**
1/4 cup raw sugar
1 1/2 TBSP baking powder
2 tsp baking soda
2 tsp ground allspice
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt

In a separate bowl, stir together with a wire whisk:
3 cups water
2 cups pumpkin (1 can)
3 eggs
1/4 cup safflower oil
1/4 cup apple cider vinegar

Add the liquid ingredients to the dry ingredients and stir just until moistened.  (Not over-stirring pancake batter is the trick to fluffy pancakes!)

I did 1/3 cup at a time on my griddle preheated to 350 degrees.
This made 24 4-5 inch pancakes!  I froze half of them on a cookie sheet. Then I put them in a bag so they won’t be stuck together when I want to use them.

* Based on our egg free years, I think you could easily use 1/2 c flax mixed with 1/3c water and no eggs.

**You can omit this and use ½ c more flour if your prefer.  I find that flax just seems to really do well with brown rice flour.

This recipe is adapted from Elizabeth’s recipe over at Yes They’re All Ours. I just made it work for our allergies and it worked beautifully!

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