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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