Pumpkin Spice Pancakes #TheFlavorsofFall
1 Cup Gluten Free All-Purpose Flour ( I used Better Batter)
1 Tablespoon Sugar
1 Teaspoon Baking Powder
1 Teaspoon Ground Cinnamon (make sure all of your spices are pure and additive free)
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
1 Cup Pumpkin Puree (I used Libby’s 100% pure Pumpkin)
1 Egg (beaten)
1 1/2 Cups Water
In large mixing bowl whisk together all dry ingredients. Then add pumpkin, egg and water. Mix until all ingredients are blended into a smooth batter. Heat oil on high in a 9- 10 inch skillet until hot. Reduce heat to medium high and pour about 1/4 cup batter into pan, spreading out until it makes about 5-6 inch round pancake. Fry pancake until it starts to get crispy around the edges and air bubbles form on top. Flip and fry on the other side for 1- 1 1/2 minutes or until crispy on the bottom. Remove and serve with Agave Nectar or Gluten Free syrup.
This will make 8-10, 5-6 inch pancakes.