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Pumpkin-Almond Pancakes

Photo: Oxmoor House
Hands-on time 15 mins
Total time 15 mins
Yield Serves 4 (serving size: 4 pancakes and 2 tablespoons syrup)
Enjoy these gluten-free pancakes for breakfast or dinner topped with butter and drenched in maple syrup. Whole-grain corn flour gives them a cakier texture and adds some fiber, too.

Ingredients

  • 2.1 ounces tapioca flour (about 1/2 cup)
  • 1.3 ounces white rice flour (about 1/4 cup)
  • 1 ounce stone-ground whole-grain corn flour (about 1/4 cup)
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup canned pumpkin
  • 1/4 cup vanilla almond milk
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup maple syrup

Nutrition Information

  • calories 324
  • fat 6.6 g
  • satfat 1.3 g
  • monofat 2 g
  • polyfat 2.6 g
  • protein 5 g
  • carbohydrate 63.3 g
  • fiber 2.1 g
  • cholesterol 93 mg
  • iron 1.6 mg
  • sodium 176 mg
  • calcium 175 mg

How to Make It

  1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, brown sugar, and next 4 ingredients (through allspice) in a medium bowl; stir with a whisk. Combine pumpkin, almond milk, oil, vanilla, and eggs; stir with a whisk. Add to flour mixture, stirring until smooth.

  2. Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 tablespoons batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned. Serve with maple syrup.

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Gluten-Free Baking