Knowing she had this awful exposure. I wanted to ease her pain a little bit and make her a nice breakfast to get her day off to a good start. Thankfully, she loved these. She ate 5 of them!
Gluten-Free Pumpkin Pancakes
adapted from Tastes better from scratch - Makes 1 dozen
1 cup buttermilk
1/2 cup pumpkin puree
1 Tbs canola oil
1 Tbs apple cider vinegar
1 cup Maninis multipurpose gluten free flour
2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1tsp ground cinnamon
1 tsp. vanilla extract
3/4 cup water
For the syrup: Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside.
In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt.
Mix the dry ingredients into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.