Gluten-free Pumpkin Pancakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Great for leftover canned pumpkin :D Ingredients:
1 cup sorghum flour |
1/4 cup + 2 tbsp tapioca flour |
3 tbsp almond flour |
3/4 tsp salt |
1/4 tsp ground ginger |
1/4 tsp ground cardamom |
1 tbsp baking powder |
1/2 cup pumpkin puree |
1 1/3 cup soy or nut milk |
3 tbsp cane sugar |
1 tbsp vegetable oil |
Directions:
1. In a large bowl, sift or whisk together the flour, salt, spices, and baking powder.
2. In a medium bowl, whisk together the pumpkin, milk, sugar and oil until well combined.
3. Slowly incorporate the wet ingredients in with the dry, whisking until combined.
4. Let the batter rest for a few minutes before cooking.
5. Using a 1/4 cup measure, ladle out the batter and fry in a lightly oiled pan over medium-low to medium heat.
6. Cook for around 2 1/2 minutes on the first side, 2 minutes on the second.
7. (Makes around 10 pancakes.)
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