This is probably my favourite gluten free pancakes, its fluffy, satisfying, and warming with hints of nutmeg and cinnamon, perfect for a Fall Sunday morning. Serve them with organic maple syrup or try brown rice syrup for a thick, less-sweet spread.
Heavy-bottomed skillet medium heat.
Large bowl, mix:
½ cup Brown rice flour
½ cup Millet or buckwheat flour
¼ cup Tapioca flour
1 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Sea salt
Small bowl or glass measuring cup, whisk:
1 cup Almond, rice, hemp or soy milk
6 tablespoons Pumpkin puree
1 large Egg
2 tablespoons Coconut oil or goat butter, melted
1 tablespoon Agave syrup
Add wet to dry and mix well.
Grease hot pan with coconut oil or butter. Pour batter to desired size or use a ½ cup as a measure. Cook for 1 to 1 ½ minutes or till lightly browned then flip.