Gluten-Free Pumpkin Pancakes

By Hastings1961

from

Ingredients

• 1/2 cup brown rice flour
• 1/2 cup millet flour
• 1/4 cup tapioca flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup non-dairy milk
• 6 tablespoons pumpkin puree (or canned organic pumpkin)
• 1 large organic egg
• 2 tablespoons melted coconut oil or organic butter
• 1 tablespoon maple syrup or agave nectar
• coconut oil or butter for cooking

Details

Servings 4
Cooking time 10mins
Adapted from nourishingmeals.com

Preparation

Step 1

Whisk together the flours, baking powder, baking soda, salt, and spices in a mixing bowl. Set aside.

In another bowl or Pyrex glass measuring cup whisk together the remaining ingredients. Add the wet ingredients to the dry and whisk together well.

Heat a heavy-bottomed stainless steel skillet over medium to medium-low heat. Add a little coconut oil or butter. Wait until your pan is thoroughly heated before cooking the pancakes. Begin making the pancakes by pouring ½ cup measurements of batter at a time into the hot skillet. Cook for 60 to 90 seconds on each side. Source: