Saturday, September 1, 2007

Gluten Free Pumpkin Pancakes

Heat a large skillet or pan to: 350º

Makes App. 8-9 pancakes

1 Cup Pamela’s Baking mix

1 Large egg

3/4 Cup water

1 Tablespoon oli

1 Cup of Caned Pumpkin

1/2 Tablespoon sugar

1/4 Teaspoon cinnamon

2 Tablespoons of butter for the skillet

In a Bowl mix the egg, water, oil & Pamela’s mix and when it is well combined add the pumpkin and mix well!

When your skillet is hot, spread the butter evenly over the pan.

TIP: to see if your pan is hot take a spoon of cool water and pour a few drips onto the skillet and if it bubbles a very little bit then it is not very hot if the bubbles jump right off the pan and evaporate in less then 1 or 2 seconds it is way to hot but if they bounce around for a few seconds, then your pan is great!

Spoon out the batter onto the skillet. When the top side has small bubbles on it, flip them. Serve with butter or whipped cream!

Enjoy!!

"Batter"


"Pancakes"

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