Pumpkin and Eggnog Gluten Free Pancake Prep time: 20 mins
Cook time: 5 mins
Serves 4 (5 – 5” pancakes per serving)
Mix together dry ingredients and set aside
1.5 c of flour or gluten free flour (I used Polly’s pancake mix)
3 tablespoons sugar
1/2 t of salt
1/2 t baking powder
1/2 t baking soda
1/4 t cinnamon
1/8 t grated nutmeg
Wet ingredients
Beat together until well blended
1 c of milk or almond milk or 3/4 c of egg nog plus 1/4c of milk or almond milk
2 large eggs
1/4 c melted butter
1/2 c canned pumpkin
1/4 c lite sour cream
Add dry ingredients into wet. Mix until blended. If batter is too thick add more milk to the consistency you like. Let sit for 10-15 minutes before cooking.
Heat griddle or large frying pan with spray oil until hot. Pour by the cupful to the size you like and cook until brown on both sides.
Serve hot with maple syrup.
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