It’s formally pumpkin season!
Nothing spruces up a recipe higher than the flavour of pumpkin. Do you know that pumpkin puree is low in energy and fats, to not point out it additionally incorporates nutritional vitamins and antioxidants? You’ll be in heaven with this recipe for Gluten Free Pumpkin Pancakes. They’re stuffed with nice taste, and tremendous moist. High these muffins together with your favourite sizzling maple syrup, pecans, or a dollop of butter.
Take pleasure in!
INGREDIENTS:
1 cup all-purpose gluten-free baking flour
1 cup almond milk
1 egg
¾ cup pureed pumpkin
¼ cup buckwheat flour
2 Tbsp butter, melted
1 Tbsp sugar
2 tsp baking powder
2 tsp floor cinnamon
1 tsp floor ginger
1 tsp nutmeg
1 tsp vanilla extract
DIRECTIONS:
1. Combine collectively the egg, sugar and vanilla till foamy. Add melted butter and pureed pumpkin and mix nicely.
2. In a separate bowl, mix gluten-free flour, buckwheat flour, baking powder and the spices. Add the mixed dry combination to the pumpkin combination.
3. Add milk and stir till the batter is easy.
4. Warmth a frying pan and use a 1/3 measuring cup to pour the batter on the heated frying pan. As soon as the highest of the pancake begins to bubble, flip the pancake and cook dinner for an extra 3-5 minutes. Watch fastidiously.
5. Serve heat with maple syrup or your required topping, get pleasure from!
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