Saturday, October 10, 2015

Gluten-Free Spiced Pumpkin Pancakes

Cream of Rice is the secret ingredient that make these pancakes gluten free.  Pumpkin and spices make them delicious!  They cook up nice and crisp on the outside, moist and tender inside.  Make extra and freeze for a quick, wholesome breakfast on the go!
Recipe developed for Cream of Rice

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 12 pancakes

2 cups Cream of Rice
1/4 cup brown sugar
2 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups milk
1 cup canned pumpkin
1 egg
2 Tbsp. unsalted butter, melted
maple syrup

Combine flour, brown sugar, pumpkin pie spice baking powder, baking soda and salt. Combine milk, pumpkin, egg and butter and stir into flour mixture. 

Spray large skillet or griddle with Baker's Joy spray.  Heat skillet over medium heat and pour batter into skillet, using about ¼ cup for each pancake.  Cook 4 minutes or until tops are bubbly and edges are set.  Flip and cook 3 to 4 minutes until golden.  Repeat with remaining batter.  Serve with maple syrup.

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