We decided to kick-off the fall a little early this year with pumpkin pancakes. Since the discovery of Pamela’s baking mix, we eat pancakes fairly regularly around here, but I occasionally like to mix things up and make my own- cornmeal, pumpkin, or banana nut. With that in mind, I decided to use gluten-free flours in one batch of pumpkin pancakes and Pamela’s baking mix in another batch to see which one I liked better. [I had to double the recipe anyway, so why not?] I decided to use Martha Stewart’s pumpkin pancake recipe (Oct 06) with just a few alterations- obviously the flour needed to be changed, and I decided to try one batch with sugar (I used brown sugar instead of granulated) and one without. I did not bother with xanthan gum in my batch with the gf baking flour mix because I did not want to bother with any sticky cleanup! [If you are a messy gluten-free cook, you know what I mean! Xanthan gum can really stick to a countertop.] For the topping, I decided to offer homemade whipped cream with cinnamon sugar as an alternative to maple syrup. For the GF/CF families out there, this recipe can easily be made casein free by substituting a soy or nut milk and using oil instead of butter.
1 1/4 cups GF Flour Mix (I used 1/2 cup sorghum, 1/2 cup rice flour, and 1/4 cup tapioca flour)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice ( for simplicity’s sake I opted to just add this one ingredient, but you can add the spices individually if you wish)
1/2 teaspoon salt
2 Tablespoons of brown sugar
6 Tablespoons of pumpkin puree (I used heaping Tablespoons)
2 Tablespoons melted butter OR GF/CF mommies use oil
1 cup milk or GF/CF mommies use a nut/soy milk or use water
Topping : whipped cream and cinnamon sugar or maple syrup
(for VERSION TWO: (missing sugar and using 1 cup Pamela’s in addition to 1/4 cup sorghum- you can also delete baking powder)
Directions: In a med. bowl, whisk together dry ingredients. In a separate bowl, stir together wet ingredients. Mix wet ingredients into dry ingredients. Cook pancakes in a skillet or on a griddle with butter or oil. Use about 1/4 cup of batter for each pancake.
Well, we voted and the pancakes made with the gf flours with sugar were the best. We also preferred the taste of the whipped cream and cinnamon sugar topping. The pancakes made without the sugar did taste more like pancakes and went best with maple syrup, but my vote goes to the gf baking flour mix pancakes with whipped cream. I do not give my little boy syrup (for obvious reasons) and he liked the gf flour mix ones made with sugar best too. He ate several plain.
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