Breakfast

Pumpkin Pancakes- Gluten Free is for Breakfast.

Pumpkin Pancakes- Gluten Free takes 5 minutes to prepare.

Pumpkin Pancakes- Gluten Free takes 5 minutes to cook.

Pumpkin Pancakes- Gluten Free makes 12 servings.

The ingredients for Pumpkin Pancakes- Gluten Free are:

Dry Team:

Baking Soda, 1 tsp
Baking Powder, 1 tsp
Brown Sugar, 4 tsp unpacked
Gluten Free Flour Blend, 2/3 cup (about 90 grams)
Salt, 1/2 tsp.

Wet Team:

Egg, 2 large
Whole Milk, 2/3 cup
Pumpkin Pie Mix, 2/3 cup
Coconut oil, 2 tbs

(For 1000g of flour-White rice 300g, sorghum 200g, millet 200g, potato starch 300g, all Bob's Red Mill brand)

Here is how you make Pumpkin Pancakes- Gluten Free:

Mix dry ingredients, add wet, blend until combined. Pour onto hot griddle and cook evenly on both sides. Serving Size: 12 pancakesNumber of Servings: 12Recipe submitted by SparkPeople user LADY_ADINA.

The nutritional information for Pumpkin Pancakes- Gluten Free is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 86.3

• Total Fat: 3.5 g
• Cholesterol: 32.1 mg
• Sodium: 292.8 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 1.2 g
• Protein: 1.7 g

The dietary needs meet for Pumpkin Pancakes- Gluten Free is Gluten Free