I had to get out of bed this morning just so that I could go to the dentist and get tortured today. It’s 8 hours later and still have a sore mouth. So I experimented a little. Before I was gluten free I used to love to go to the local pancake house in the fall time and have Pumpkin Pancakes with fresh maple syrup. These are pretty close and when served with freshly made maple syrup how can you go wrong.
Pumpkin Pancakes
1 Cup Pamela’s Baking & Pancake Mix
1 Egg
1 Tbsp. vegetable oil
1/4 Cup canned pumpkin
1/4 Tsp. nutmeg
1/4 Tsp. ginger
1/2 Tsp. Cinnamon
3/4 Cup Milk or Water
Mix all together.
3 Comments to “Pumpkin Pancakes”
These sound great. I think pumpkin can be enjoyed anytime of year too! Great idea!
Natalie- Thanks. I love pumpkin. I want to experiment with a pumpkin angelfood cake this week. Let’s hope it turns out I will be posting it.
These were wonderful! I made them tonight (double recipe) and their wasn’t a bite of pancake left! The babies and I ate it up. Even my friend who is not gluten intolerant ate them and said they were better than glutenFULL pancakes. Will make again and again and again and again.
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