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Gluten Free Pumpkin Pancakes
adapted from The Whole Life Nutrition Kitchen
Ingredients:
1/2 cup brown rice flour
1/2 cup millet flour
1/4 cup tapioca flour/starch
1 teaspoon baking powder
1/2 baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1 cup milk
6 tablespoons pumpkin purée (canned or fresh)
1 large egg
2 tablespoons butter, melted
1 tablespoon agave nectar
butter or canola oil for cooking
Whisk together flours, baking soda, baking powder, salt, and spices in a mixing bowl with a pouring spout. Set aside.
In a small bowl whisk together the remaining ingredients. Add the wet to dry and whisk together well.
Heat a heavy skillet over medium/low heat. Pour approximate 1/4 cup of batter into pan for each pancake. Allow to cook for 2-3 minutes on each side, or until the edges are golden and the surface is nice and bubbly. Flip and cook for another 2-3 minutes.
Serve hot, with or without syrup!
Even listened to Smashing Pumpkins while making these guys. Mmm, so fluffy.
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