Gluten-Free Pumpkin Pancakes
The overall flavor was spot-on though and I would most definitely make these pancakes again. They had a wonderful pumpkin flavor that was only enhanced with maple syrup and butter. They were absolutely delicious and a great way to put a fall spin on a breakfast classic.
- 1 cup Pamela's Baking & Pancake Mix (I've also done this successfully with Kinnikinnick's Pancake Mix)
- ½ cup canned pumpkin (not the pie filling)
- 1 large egg
- 2 Tbsp vegetable or canola oil
- ¼ cup brown sugar
- ½ cup soy milk, plus additional tablespoons depending on how thick the batter still is (I personally like the flavor of soy and pumpkin together)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- Using a whisk; combine pumpkin, egg, oil, sugar, and spices in a large bowl until very smooth. Add pancake mix and stir until combined (there might still be a few lumps).
- Add in soy milk, and if still too thick, add a little more soy until the mixture resembles a cake batter.
- Heat a flat skillet on high, then turn down to medium for cooking. Spray non-stick cooking spray or butter the hot surface.
- Using a 1/4 cup measuring cup or scoop, pour the batter onto the hot surface and gently spread it out to 5-6 inches in diameter with a soft spatula or spoon (it should spread naturally, but you can help it along if needed).
- Keep an eye on the pancakes, they should bubble up, but if they don't just flip when they slide easily on the pan. The first few pancakes may not come out perfectly, if so give them to your family pet.
- Enjoy pancakes with warm maple syrup and butter.