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    Scott Adams

    Pumpkin Pancakes or Waffles (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Ingredients:
    1 ½ cups gluten-free flour mix
    1 teaspoon cinnamon
    ¼ teaspoon nutmeg
    1 large egg
    1 tablespoon brown sugar, packed
    1 tablespoon vegetable oil
    ¾ cup canned or pureed pumpkin (I used leftover candied sweet potatoes & added less sugar)
    1 cup water, more or less

    Directions:
    In a medium bowl, mix the pancake mix and spices together. In another bowl, whisk the egg and the brown sugar together.  Stir in the oil, pumpkin and most of the water.



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    Add the liquid ingredients to the dry ingredients.  Stir until just combined adding more water to obtain the right consistency.

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    Finally, a gluten-free and dairy-free recipe! Since there is a big correlation between celiac and dairy allergy (that is allergy and not just lactose intolerance), this is very valuable. Anybody have any good recipes that are gluten-free and have none of the top 8 allergens?

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    Batter was a little thick. Just added a bit more water and spread batter on griddle. They were great. My husband who is not gluten free also thought they were very good.

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    I used the Arrowhead Mills brand gluten free flour mix for this recipe. I also used 4 egg whites instead of 1 whole egg for added protein. I added 1 tsp baking powder and 1 tsp baking soda for leavening. I also added 1 T flax meal for fiber and omegas. These had a denser more heavy texture than regular waffles but came out fluffy and moist.

     

    Pumpkin waffles are a great seasonal breakfast option!

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    The recipe turned out absolutely lovely! I cooked them on the waffle iron, lightly buttered them and sprinkled powdered sugar. Applesauce or apple butter is also tasty on top. I did add 1/4 tsp of salt--I guess I am used to the salt in baked products. My husband, who is suspicious of all gluten-free stuff, said these were awesome!

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    Absolutely awful, epic fail! I ended up throwing them away, my kids were very disappointed. They smelled great cooking but stayed gooey and unappetizing in the center no matter how long I cooked them.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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