Friday, November 4, 2011
I got inspired by fall the other day and decided to make pumpkin pancakes for breakfast, it just seemed like the thing to do. I found a small ziploc of pumpkin in the freezer (I have some stashed in there for making pumpkin scones) and figured I would mix it into the pancake mix somehow. It wasn't to hard, just mixed the pumpkin into the liquids, and added some spices. I couldn't have been happier with the result! They were perfectly fall, with the cinnamon, cloves, and ginger. The pumpkin gave them extra moisture, while making a delicious flavor. With a bit of butter and syrup they made a fabulous treat on a fall morning.
I used Bob's Red Mill Pancake Mix that we had in the cabinet and followed the instructions on the package. I just added the pumpkin and the spices, and cooked them up just like normal.
Gluten Free Pumpkin Pancakes
1 Batch of Bob's Red Mill Gluten Free Pancake Mix (prepare according to instructions on package)
1/2 Cup Pureed Pumpkin
1 tsp Cinnamon (ground)
1/8 tsp Cloves (ground)
1/8 tsp Ginger (ground)
Mix up the pancakes according to the package and add in the pureed pumpkin and spices, and mix well. You may need to add another tablespoon or two of milk to the batter to make the consistency nice and liquid-y. Pour 1/4 cup of batter into a medium-hot non-stick pan and cook for about 3 minutes on one side, flip over and cook for another 2-3 min. Cooking time may vary depending on your pan, and stove. Cook until golden brown on the outside and cooked through the center.
Enjoy with butter and maple syrup, or any other delicious toppings you can think of!