I woke up this morning and I knew I wanted pancakes. But what I ended up with were some wonderful Pumpkin Spice Pancake. A happy belly made for a great day.
Gluten Free Pumpkin Spice Pancakes
Mix all your dry ingredients first
- 1½ Cups Bob's Red Mill Gluten Free 1 to 1 237 grams
- ¼ Cup Sugar
- 2 tsp Baking Soda I use arm and hammer
- 1 tsp Salt
- 1 tsp Cinnamon
- ⅛ tsp nutmeg Fresh nutmeg works well here
- 1 cup milk
- ¼ cup hazelnut coffee creamer I use great value brand
- ¼ cup melted butter Melt the butter then cool
- 1 large egg
- 1 tsp vanilla
- Mix all your dry ingredients with a wire whisk.
- Then mix all of your wet ingredients.
- Combine both and mix for 2 mins.
- Let your pancake rest for 5 mins
- Heat up a medium nonstick pan to medium-low heat.
- Butter pan to them. Add ½ cup of batter to the pan. Cook till you see a bubble form on top and then flip, Remeber to cook these pancakes slower
- Makes 8 Pancakes
The first thing you want to do if wake up and decided that you want a nice treat for breakfast. Get all of your dry ingredients together and mix, I’m using bobs red mill 1 to 1 flour because I found a restaurant supply store in town that sells 25 lb bags of it. So now I have a bucket of flour that I can use.
Next mix up all of the wet ingredients. I’m using great value coffee creamer. Great value seems to label the products well with gluten-free easy to find on it. Mix the pancake batter for 2 mins and then let it rest for 5.
Let the pancake mix sit for 5 mins. This gives the flour some time to hydrate. Cook the pancakes on medium-low heat. Because of the sugar in these pancakes you want to cook them slower than normal pancakes.
This is a quick and easy breakfast. I had extra so I bag them up and froze them. Frozen the pancakes should last about 3 months. To reheat from frozen microwave 1 for one min per pancake.