Gluten Free Pumpkin Spice Pancakes
Gluten Free Pumpin Spice Pancakes Just what you need this morning. Easy to freeze and reheat so you have a quick and easy breakfast.
Ingredients
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
Wet ingredients
- 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
Instructions
- 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