Tuesday, September 20, 2016

Pumpkin Pancakes


½ cup spelt, all-purpose, or Bob’s gf flour
just under ¼ tsp salt
¼ tsp baking soda
1 tsp baking powder
½ tsp cinnamon
¼ tsp pumpkin pie spice
only if using gf flour, add ¼ tsp xanthan gum
pinch stevia, or 2 tbsp liquid sweetener of choice
up to ½ cup milk of choice, depending on flour choice and on desired pancake thickness (add up to 2 tbsp more if using stevia)
½ tsp white or apple cider vinegar
level ¼ cup plus 3 tbsp pumpkin or sweet potato puree
2 tsp oil or 1 extra tbsp pumpkin puree
1 tsp pure vanilla extract

In a medium bowl, combine all dry ingredients and stir very well. In a separate bowl, whisk together all liquid ingredients. Pour dry ingredients into wet, and stir together to form a batter. Lightly grease a skillet, then place the skillet over medium heat. When pan is hot, drop small ladles of batter onto the skillet. Be sure to spread out the batter so it doesn’t sit in the middle of each pancake. Flip pancakes, using a spatula, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat.

from Tumblr http://ift.tt/2ck6yDS via abstranslate.jimdo.com

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