We've been having "breakfast for dinner" around here on a routine basis lately. This was a fun twist on the usual, and they were so fluffy I couldn't believe they were gluten free! I put a scoop of warm cinnamon honey butter on top, then drizzled maple syrup over it. It was like eating cake for dinner. Whoops.
No need to double this recipe, it makes a LOT of pancakes!
- 2 cups flour (I use half namaste, half bob's red mill gf flours)
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 cup pumpkin puree
- 1 3/4 C buttermilk (or 1 3/4 tsp white vinegar added to a measuring cup, then add milk to make the 1 3/4 Cup)
- 2 TBS softened butter
- 2 eggs
- 2 tsp vanilla
- In a large mixing bowl, combine dry ingredients. In a seperate smaller bowl, combine wet ingredients. Add wet ingredients to the dry mix and whisk together until combined. Allow to sit out for about 10 minutes before cooking on a medium hi heat skillet.
No comments:
Post a Comment