For health reasons, I'm starting to add more wheat-free recipes to the blog. We made a couple of adjustments to the original recipe to cut down on sugar. We also use sugar free pancake syrup to make sure to make this a great diabetic/heart healthy recipe.
Ingredients:
1 egg
1 Tbsp sugar or sugar substitute
1 tsp vanilla
2 Tbsp melted butter
1/2 cup of pureed pumpkin
1 cup Bob’s Red Mill All Purpose GF Baking Flour (made of, garbanzo flour, potato starch, tapioca flour, sorghum flour and fava flour)
1/4 cup Buckwheat flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
2 pinches of nutmeg
1 cup of organic whole milk ( I used skim)
In a mixing bowl whisk together the egg, sugar, and vanilla, until foamy. Add the melted butter and pureed pumpkin and stir together.
Sift together the flours, baking powder, and spices then add them to the pumpkin mixture. Pour the milk over the mixture and whisk together just until it’s smooth. Add more milk if you like your pancakes thinner. Cook pancakes on hot griddle until golden brown. Serve immediately with your choice of maple syrup.
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