Gluten Free Pumpkin Pancakes

1 1/2 cups flour

1/8 teaspoon salt

3 1/2 teaspoons baking powder

1/4 cup white sugar

1/2 teaspoon cinnamon

1/4 allspice

1/8 teaspoon ground cloves

1 egg, beaten

1 cup pureed pumpkin

1 1/2 cups almond milk

1/4 cup Smart Balance Original butter alternative, melted

1/2 teaspoon vanilla

In a large bowl mix together dry ingredients. Pour in beaten egg, pumpkin, and almond milk. Stir well. Add Smart Balance and vanilla and mix until few to no lumps remain. Heat a non-stick frying pan over medium heat. Once pan is warm pour 1/3 cup of the batter onto it. Flip once bottom side has set. Once the pancake has cooked through, remove from pan and immediately butter with Smart Balance Original.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s