When it is fall season, the rise of pumpkins lights up like a jack-o-lantern. From pumpkin spice lattes to pumpkin pie, many people seem to enjoy this seasonal squash. Another “p-word” people seem to like is pancakes so it is a no brainer to do pumpkin pancakes! Have the taste of fall into a stack of pancakes drizzled with maple syrup and maple butter.
We have our original version of the pancakes, but here’s the recipe for the gluten-free version of our pumpkin pancakes.
GLUTEN-FREE PUMPKIN PANCAKES
1 ¾ cup (225 g) Torill’s Table Gluten-Free Waffle & Pancake Mix
1 ¼ cup (350 mL) buttermilk
1 cup pumpkin puree
3 eggs, large
½ tsp cinnamon
¼ tsp nutmeg
1 tsp baking soda
¼ cup melted butter, cooled
Butter, to cook
Mixing bowl (or shallow plate for the batter)
Heat the pan on medium-low/medium heat.
Mix together the buttermilk, puree and eggs into a mixing bowl. Make sure the puree is fully incorporated in.
Add the mix, cinnamon, nutmeg and baking soda into the same mixing bowl as the wet ingredients and mix until it is combined.
Add the melted butter into the mix.
Add a small amount of butter (around ½ tsp) into the heated pan and pour ¼ cup of the batter into the buttered pan.
Cook the batter for 2-3 minutes, or until the bubbles has stopped forming and it is golden brown on one side.
Flip the pancake over and cook it for 1 minute.
Place the pancake onto a plate.
Repeat steps 5-8 until all the batter has been cooked.
Top it with your favourite toppings and enjoy!