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Joey's Pumpkin Pancakes
Rate Joey's Pumpkin Pancakes
# of Servings: 5
Recipe Created By: Momma2Joey
3/4 cup milk substitute
2 tsp apple cider vinegar or lemon juice
1/3 cup oat flour
2/3 cup rice flour
3 Tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 tsp xanthan gum
1/2 cup pumpkin
2 Tbsp vegetable oil
Combine milk sub and vinegar or lemon juice. Let stand for at least 5 minutes while combining the rest of the ingredients (this will make buttermilk substitute).
Combine dry ingredients in a medium bowl and mix until well blended. Add the pumpkin, oil and prepared buttermilk substitute. Mix well with a whisk and let stand for 8-10 minutes to allow the baking powder/soda to begin leavening the mixture.
While the mixture stands, heat a griddle to 275 °F.
The batter will be quite thick. Grease griddle if needed. Add batter to hot griddle and cook for approximately 7-8 minutes on each side. Pancakes will be puffed up and cakey. Enjoy with safe margarine and maple syrup.
It is important to cook these pancakes at a low heat so they have a chance to cook all the way through.
You can make your own oat flour by grinding safe uncooked oatmeal in a coffee grinder or blender until it is the right consistency.
To make a double batch, double the recipe except for:
Vinegar = 1 Tbsp
Baking powder = 3 tsp
Baking soda = 3/4 tsp
I made these with DariFree milk- but rice, soy or cow's milk should work just fine too.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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