Gluten-Free Pumpkin Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup brown rice flour
  • ¾ cup tapioca flour
  • ¼ cup potato starch
  • 1 teaspoon guar gum
  • 1 tablespoon + 1teaspoon baking powder
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 1 teaspoon cinnamon
  • 4 large eggs
  • 1½ cups milk (or rice milk)
  • 1 cup pureed pumpkin
  • ½ cup butter, melted (or dairy-free margarine)
Directions
  1. In a large bowl, combine flours, potato starch, guar gum, baking powder, salt, sugar, and cinnamon.
  2. Make a well in the center of the mixture.
  3. In a small bowl combine eggs, milk, pumpkin, and butter.
  4. Add the pumpkin mixture to the dry ingredients; stirring until the dry ingredients are just moistened.
  5. Pour about ¼ cup of batter for each pancake onto a hot, lightly greased griddle. Cook until the tops are covered with bubbles and the edges look cooked; flip and cook the other side.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=15448