https://calgaryavansino.com/recipes/pumpkin-pancakes/
Ingredients
Dry ingredients:
- 200g gluten-free flour
- 2 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet ingredients:
- 1 large egg
- 360g buttermilk
- 225g pumpkin purée
- 2 tbsp olive oil
- 1 tbsp coconut sugar
- 1 tsp vanilla extract
Dry ingredients:
- 1 and 1/2 cups gluten-free flour
- 2 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet ingredients:
- 1 large egg
- 1 and 1/2 cups buttermilk
- 1 cup pumpkin purée
- 2 tbsp olive oil
- 1 tbsp coconut sugar
- 1 tsp vanilla extract
Pancakes are a weekend ritual in our house but rarely do we make just “plain old pancakes” (although I have to admit plain pancakes are sometimes my favourite). These are a new addition to our pancake recipe box, which we love. If you have leftover pumpkin from a dish you made, by all means use fresh purée, otherwise the canned variety (unsweetened) is super. I sometimes add toasted pecans to this recipe too, which is delicious!
Whisk the dry ingredients together in one bowl. Whisk the wet ingredients together in another bowl.
Make a well in the centre of the dry ingredients and pour the wet ingredients in. Whisk all together until combined, but don’t over mix or your dough will get tough.
Make pancakes as normal, ensuring to flip and cook both sides. Save any leftover pancakes for snacks.
