As I type this mini pumpkins adorn the bookshelves, the scent of pumpkin spice votives fills the air, and I’ve got a several batches of these pumpkin spice pancakes tucked away in the freezer for busy mornings.
If you haven’t quite mastered gluten-free baking just yet, pancakes are a great place to start. You don’t need to be quite as precise and the results will taste just as good as their glutenous counterparts.
I was in a rush so I stuck with my standard rice flour, potato starch and tapioca starch mixture, but the pumpkin and spices should also work well with whole grain flours or even almond meal.
Yield: 4 servings
* 1-1/4 cups superfine rice flour
* 1/2 cup potato starch
* 1/4 cup tapioca starch
* 2 Tablespoons brown sugar
* 1 Tablespoon baking powder
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/8 teaspoon ground cloves
* 1 teaspoon salt
* 1/4 teaspoon xanthan gum
* 1-3/4 cups milk
* 3/4 cup canned pumpkin puree
* 1 egg
* 2 Tablespoons melted butter, plus extra butter for cooking and serving
* maple syrup, for serving
* chopped pecans or walnuts (optional)
In a large bowl combine the rice flour, potato starch, tapioca starch, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, salt and xanthan gum. Stir to mix. Add the wet ingredients and mix using a handheld mixer until a smooth batter forms.
Place a large frying pan or griddle over medium heat. Grease the pan or griddle with a pat of butter. Ladle the batter onto the pre-heated pan or griddle (there should be a slight sizzle when the batter touches the pan/griddle). When the surface is dotted with bubbles, carefully flip the pancakes and cook until golden.
Serve with an extra pat of butter, some maple syrup and some chopped pecans or walnuts, if desired.