Gluten-Free Pumpkin Pancakes

It’s October, therefore you must try to infuse pumpkin into everything you can. So, on this beautiful Fall morning, I decided to try my hand at some gluten-free pumpkin pancakes.

I woke up, worked out (in preparation of the pancake calories I would be consuming), went to the store to pick up some pumpkin puree, and got the Pamela’s pancake mix out of the pantry.

The recipe I used is one I found on the Gluten-Free Mommy blog. It was simple enough for the not-so-great cook in me, but also had those extra ingredients in there to really make these pancakes the perfect treat for a Fall morning.

Ingredients:

• 1 1/4 cups GF Flour Mix (I used Pamela’s)
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 2 tablespoons of brown sugar
• 6 tablespoons of pumpkin puree (I may have been a little generous on my definition of “tablespoon”)
• 2 tablespoons melted butter
• 1 cup milk
• 1 egg

The directions were quite simple: whisk all dry ingredients in one bowl, mix all wet ingredients in another bowl, then combine! A simple three-step process…that’s my kind of recipe! After your batter is all mixed and ready to go, grab your skillet and get down to business!

Hope you have the chance to whip up some of these gluten-free pumpkin pancakes. They are mighty tasty, and will help you start your day off the perfect way!

Tagged celiac disease, gluten free, gluten free diet, Gluten Free Mommy, Gluten Free Pancakes, gluten intolerant, Pamela's Products, pumpkin pancakes