Friday, November 6, 2009

GLUTEN-FREE Cooking: Pumpkin Pancakes














My kids request these pancakes at least twice a week...they love to start the day off with a short stack of cinnamon and nutmeg flavored Pumpkin Pancakes drizzled with maple syrup!

Equipment:

Griddle or frying pan
Mixing bowl
Hand mixer or spoon
1/3C scooper

Ingredients:
1 18oz package Trader Joe's Gluten-Free Pancake & Waffle Mix (purple bag)
1 can organic pumpkin
1 can light coconut milk
4 eggs
2T pumpkin pie spice
1 can canola oil spray to coat your griddle

100% pure maple syrup

Directions:
1. Preheat your griddle or pan to 350 degrees and spray lightly with canola oil.
2. Mix all of the ingredients (pancake mix, pumpkin, coconut milk, eggs, pumpkin pie spice) by hand or use your mixer.
2. Scoop 1/3C of the batter at a time onto your griddle or pan to make each pancake.

3. Cook the pancakes for 4 minutes on each side.

4. Serve immediately and top with maple syrup!




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