Pumpkin Pancakes
Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Emily
Ingredients
2 cups all-purpose flour
2 Tbsp packed brown sugar
1 Tbsp baking powder
1 1/4 tsp pumpkin pie spice
1 tsp salt
1 3/4 cups rice milk
1/2 cup canned pumpkin
1 large egg
2 Tbsp oil
Directions
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl.
Combine milk, pumpkin, egg and oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.
Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle, cook until bubbles begin to pop. Turn and continue cooking 1 to 2 minutes.
Notes
Substitutions
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.