We eat gluten-free here and there. The less amount of wheat in our diet the happier our tummies seem. I looked up several regular pancake recipes, swapped out a few things for healthier choices and came up with this yummy recipe. Thank you to http://www.chewoutloud.com for her recipe! Super yummy and great when altered!
1 1/2 C whole milk
2 TB vinegar
1 cup pumpkin puree
1 egg
2 TB coconut oil
6 TB brown sugar
2 cups Red Mills Gluten Free all purpose flour
1 tsp Xanthum Gum
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cloves
1 1/2 TB cinnamon
1/2 tsp ground ginger (I used fresh grated ginger)
1/2 Sea Salt
Whisk dry ingredients together, add wet ingredients, let it sit for a few minutes while your griddle heats and cook away. The batter is thick and little bit dense due to the fava beans in the GF flour. Let them cook on a lower heat to ensure thorough cooking.
No comments:
Post a Comment