The harvest is abundant, pumpkins and winter squash line the stalls at local markets, and grocery store pallets. The air is getting cooler, the kitchen draws you in from the warmth of the oven. As you listen to the coffee perking, and smell the soothing aroma, you decide to surprise the family with the first pumpkin spice pancakes of the season.
If your gluten-free this is the recipe for you. With a pat of deep yellow butter, and warm maple syrup this recipe is sure to please everyone who gathers around the table. Ginger, cinnamon, and nutmeg are the stars in this recipe teasing the taste buds for all autumn has to offer.
This recipe is made with my gluten-free blend which is made extremely economical by grinding all of the flours in my Wonder Mill.
- 2 cups gluten-free flour blend
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon gelatin
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ cup coconut oil
- 2 eggs
- 1 cup milk
- In a large bowl add all of the dry ingredients, mix well.
- Add the rest of the ingredients and mix until smooth.
- Pour 2 tablespoons of batter onto a greased griddle and cook until bubbles form, then flip. Cook until golden brown.
- Serve warm. Makes 14 medium pancakes.
Try these other wholesome pancake recipes for a change from the regular buttermilk pancake.
