I have been craving something pumpkin now that the air is turning crisp. I will be honest, I was a bit scared of making my first gluten-free pumpkin bread, so I decided to start with pancakes. What a cinch these are! And they’re fantastic!
INGREDIENTS:
- 1 24oz pkg Pamela’s Pancake mix
- 2 eggs
- 1/4c oil (I prefer flax)
- 1/2 can pumpkin (I like the organic pumpkin pie mix from Whole Foods because it has spices in it – if using plain pumpkin, add nutmeg/cinnamon to taste)
- 1/4c brown sugar
DIRECTIONS:
Heat non-stick skillet or griddle. Mix together all ingredients until smooth. Drop by spoonful onto skillet/griddle. Cook until golden brown.
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These sound delicious! I haven’t made anything with pumpkin yet, but I think if I made pumpkin pancakes and tossed in a few dark chocolate chips, my kids would be very happy.