Allergy Friendly Pumpkin Pancakes

Allergy Friendly Pumpkin Pancakes

Ingredients:

• 1 cup loosely filled Bob’s Red Mill Gluten Free All Purpose Flour
• 2 T. coconut sugar (or brown sugar)
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. cinnamon
• 1/2 tsp. allspice
• 1/4 tsp. xanthan gum
• 3/4 cup vanilla flavored coconut milk (or any other dairy free milk or cow’s milk)
• 1/2 tsp. vanilla
• 1/2 cup pumpkin puree
• 2 1/4 tsp. Ener-G Egg replacer mixed with 3 T. warm water (equivalent to 1 1/2 eggs)
• 1 T. canola oil
• 1 T. apple cider vinegar

Directions:

1. Whisk all dry ingredients together in a large bowl.
2. In a seperate bowl, mix the wet ingredients until smooth, getting all lumps out of the pumpkin.
3. Add the wet ingredients to the dry and mix so that no dry ingredients are on the bottom of the bowl.
4. Pour onto griddle and cook until they fluff up and you see some bubbles.
5. Flip and cook until second side is done.