Gluten free recipe for:

Pumpkin Pancakes

These wonderfully flavored pancakes are a family favorite this time of year!

Submitted by: Pat
Prep Time: 15 Minutes
Cook Time: 25 Minutes

Ingredients: 2 cups tapioca flour
1 cup rice flour
1 cup corn starch
6 Tbsp brown sugar
4 tsp baking powder
2 tsp baking soda
3 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp xanthan gum
1 tsp salt
3 cups milk
2 cups pumpkin puree or canned pumpkin
2 eggs
4 Tbsp vegetable oil
3 Tbsp vinegar

1.  Mix together milk, pumpkin, eggs, oil , and vinegar.
2.  In a separate bowl, mix together dry ingredients. 
3.  Stir dry ingredients into wet ingredients just enough to combine. 
4.  Add in a little more milk or gluten free flour until desired consistency.
5.  Heat a lightly oiled frying pan or griddle over medium heat.  Pour batter into pan to make desired sized pancakes.  Cook through until lightly brown on both sides.

With gluten free cooking, we advise you to take every effort to ensure that all your ingredients are gluten free. We strongly recommend checking with manufacturers to ensure that ingredients are completely gluten free, and that they and the lines they are produced on are not cross contaminated with any gluten containing ingredient.

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