If you are a fan of pumpkin pancakes like my nephew, but can’t eat them because you are sensitive to gluten, have no fear! Try this healthier version of pumpkin pancakes. They are super yummy, gluten-free and nephew approved!
Ingredients:
Serves: 2
- 1 cup (Bob’s) gluten free pancake mix
- 1/4 cup organic pumpkin puree
- 1 egg or egg white
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/4 tsp all spice
- 1/2 cup of unsweetened almond or rice milk
- 1 tbsp coconut oil melted or spray (for pan)
- 1/4 cup warm pure maple syrup
- 1/4 cup walnuts (optional)
- hand full of raspberries or any berries as a topping. (optional)
Directions:
Mix pancake mix in a bowel with rice or almond milk, eggs and organic pumpkin puree and mix together. Add cinnamon, pumpkin pie spice, all spice and continue to mix. (optional) You can add walnuts to the mixture. Use coconut oil to grease pan. once cooked pour warm maple syrup on pancakes.
Enjoy!!
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