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Pumpkin Pancakes or Waffles (Gluten-Free)

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

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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.

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

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8 Responses:

 
Jeff
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
11 Mar 2008 3:51:22 AM PST
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?

 
Dea
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
06 Sep 2008 6:29:06 AM PST
Pumpkin pancakes are a family favorite. I haven't made any since I learned that I was allergic to gluten. Excellent recipe!

 
Alexis
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
11 Oct 2008 11:36:20 AM PST
Amazing pancake recipe! Thanks for letting me enjoy seasonal favorites again!

 
Aaron
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
26 Sep 2010 9:39:21 AM PST
Bad recipe. Cooking them is awful. Inside remains mushy. Threw them away. Sorry. Nice try though.

 
Lee
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
01 Dec 2010 4:24:51 PM PST
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.

 
Brooke
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
05 Dec 2010 11:31:05 AM PST
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!

 
Chefly
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
18 Dec 2010 12:47:19 PM PST
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 GF stuff, said these were awesome!

 
Savannah
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
05 Nov 2011 10:21:14 AM PST
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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