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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Pancakes Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1 cup Pamela's Baking & Pancake Mix
1/2 cup canned pumpkin (not the pie filling)
1 large egg
2 TBSP vegetable or canola oil
1/4 cup brown sugar
1/2 cup soy milk, plus 1-2 additional tablespoons (depending on how thick the batter still is)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice

Directions:
Directions:
Using a whisk; combine pumpkin, egg, oil, sugar, and spices in a large bowl until very smooth. Add pancake mix and stir until combined (there might still be a few lumps). Add in soy milk, and if still too thick, add a little more soy milk until the mixture resembles a cake batter. Heat a flat skillet on high, then turn down to a medium for cooking. Spray non-stick cooking spray or butter the hot surface. Using a 1/4 cup measuring cup or a scoop, pour the batter onto the hot surface and gently spread it out to 5-6 inches in diameter with a soft spatula or spoon (it should spread naturally, but you can help it along if needed). Keep an eye on the pancakes, they should bubble up, but it they don't just flip when they slide easily on the pan. The first few pancakes may not come out perfectly, if so give them to your family pet. ;)

Enjoy pancakes with warm maple syrup and butter.

Personal Notes:
Personal Notes:
From blog post: www.misterbelly.com/2010/10/07/gluten-free-pumpkin-pancakes

NOTE: I found the Organic pumpkin in a can with BPA Free Liner from Trader Joe's from the brand, "Farmer's Market."

Pamela's pancake mix is a wonderful mix that people will not be able to tell that it is gluten free. PaPa (Mark Kempf) prefers this mix to any other regular pancake batter mix!

 

 

 

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