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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 86.3
  • Total Fat: 3.5 g
  • Cholesterol: 32.1 mg
  • Sodium: 292.8 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.7 g

View full nutritional breakdown of Pumpkin Pancakes- Gluten Free calories by ingredient
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Pumpkin Pancakes- Gluten Free

Submitted by: LADY_ADINA

Introduction

Easy and delicious, and the kids love them too.

Can easily be increased to, as long as milk-pumpkin-flour-egg ratio stays the same.
Easy and delicious, and the kids love them too.

Can easily be increased to, as long as milk-pumpkin-flour-egg ratio stays the same.

Number of Servings: 12

Ingredients

    Dry Team:

    Baking Soda, 1 tsp
    Baking Powder, 1 tsp
    Brown Sugar, 4 tsp unpacked
    Gluten Free Flour Blend, 2/3 cup (about 90 grams)
    Salt, 1/2 tsp.

    Wet Team:

    Egg, 2 large
    Whole Milk, 2/3 cup
    Pumpkin Pie Mix, 2/3 cup
    Coconut oil, 2 tbs

    (For 1000g of flour-White rice 300g, sorghum 200g, millet 200g, potato starch 300g, all Bob's Red Mill brand)

Tips

The canned pie mix is easy since all the spices and some sugar are already added. But its also easy to roast up your own pumpkin or even sweet potato and blend it up until smooth in a blender and add your own spices and desired level of sweetness.


Directions

Mix dry ingredients, add wet, blend until combined. Pour onto hot griddle and cook evenly on both sides.

Serving Size: 12 pancakes

Number of Servings: 12

Recipe submitted by SparkPeople user LADY_ADINA.






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