Another favorite fall recipe, our household loves pumpkin pancakes. You can make these as written as a gluten-free pancake, or feel free to substitute with whole wheat or all-purpose flour. We've been known to serve these with dinner in lieu of a "bread basket." They can also be served as dessert with fresh fruit and a dollup of whipped cream.
1 cup brown rice flour
1/2 cup coconut flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 1/4 cups lowfat 1% milk
2 tablespoons melted butter
1 teaspoon vanilla extract
4 tablespoons maple syrup
Whisk flours, sugar, baking powder, spice, and salt in a large bowl until well blended.
In a separate bowl, whisk together milk, eggs, butter and vanilla extract.
Stir or blend dry ingredients into wet. Batter should be a little bit thick. If too thick then stir in more milk, one tablespoon at a time.
Brush a large nonstick skillet with oil or spray with cooking oil spray. Heat to medium high. Pour 1/3 cup of batter onto skillet to form pancake rounds, one at a time. Cook about 2 minutes each side - flipping when bubbles appear on the surface or bottoms of pancakes are brown.
Serve warm with real maple syrup.
Per Serving: 459 Calories; 13g Fat (7g sat); 13g Protein; 73g Carbohydrate; 15g Dietary Fiber; 125mg Cholesterol; 648mg Sodium.