Tuesday, April 6, 2010

Pumpkin Pancakes



Pancakes and waffles are one of the first foods I recommend to new gluten free cooks. The batter is easy to make, and they freeze and reheat well. They're great for peanut butter sandwiches, too. Besides which, it's easy to vary the recipe. This particular variation is one that my neighbor shared with me. The ones she brought me were full of wheat, but I was easily able to modify my own pancake recipe to re-create the delicious flavor.

Pumpkin Pancakes

1 1/2 c. Featherlight mix
1/2 c. GF mix
1/2 tsp. xanthan gum
½ tsp. salt
1 Tbs. baking powder
¼ c. sugar
¼ c. brown sugar
1 Tbs. cinnamon
3 dashes mace
3 eggs
1 ¾ c. milk
½ c. oil
1 c. pumpkin
¼ - ½ c. semi-sweet chocolate chips

Combine dry ingredients in a large bowl. In another bowl, combine eggs, milk, oil, and pumpkin. Add to dry ingredients and mix well (there should be few, if any, lumps). Stir in chocolate chips. Cook on a hot griddle until bubbles appear on the surface of the pancakes. Flip and cook on the other side. Leftover pancakes may be refrigerated (or frozen) and reheated in the microwave.


3 comments:

  1. Hmmmm, Betsy I love these! Why wasn't I invited?

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  2. Sorry it took me so long to see your comment and reply! Mace is a spice that is similar to nutmeg in taste. It actually comes from the same plant. I have heard it described as the ground up outside part of nutmeg. (Does that make sense? Nutmeg is the ground up inside part and mace is the ground up outside part.) Its flavor is stronger than nutmeg's, and it's more expensive than nutmeg, but it's PERFECT with pumpkin.

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