Recipe: Easy Pumpkin Pancakes
It’s Saturday morning and it’s time for pancakes. I’ve made pumpkin pancakes before, yet these ones are sugar free and easy. By easy I mean, 7 staple ingredients some pumpkin and yogurt. Light and fluffy is the name of game when making pancakes and these are no exception. Let’s get cooking!
Ingredients
- 1/2 cup of pumpkin
- 1 cup of soy milk
- a large egg
- 2 tablespoons of yogurt
- 1 1/4 cup of gluten free flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda and salt
- 2 teaspoons of cinnamon
First, mix the last 5 ingredients together. Measure out the pumpkin, milk and yogurt.
Mix all together and let it sit for about 5 minutes.
While it’s sitting, cut some fruit and get your plates looking pretty. The first plate I arranged neatly; the second I just tossed items on the place not expecting anything, yet I like it better! Sometimes you just never know.
Time to cook the pancakes. In a large pan heat up 4 dashes of vegetable oil. Then, spoon in a large amount of batter, about 1/4 of a cup. Cook each side about 100-200 seconds. Flip them often, you don’t want them to burn. They’ll fluff up because of the baking powder. I leave the lid on mine to help cook the inside, yet depending on your pan, you don’t want the pancakes to get soggy.
Plate and eat.
They are super good – especially with peanut butter and fresh fruit.
Thanks for visiting and I hope you have a wonderful Saturday!
Recipe
Easy Pumpkin Pancakes
Ingredients
- 1/2 cup of pumpkin
- 1 cup of soy milk
- a large egg
- 2 tablespoons of yogurt
- 1 1/4 cup of gluten free flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda and salt
- 2 teaspoons of cinnamon
Instructions
- First, mix the last 5 ingredients together. Measure out the pumpkin, milk and yogurt.
- Mix all together and let it sit for about 5 minutes.
- While it's sitting, cut some fruit and get your plates looking pretty.
- Time to cook the pancakes. In a large pan heat up 4 dashes of vegetable oil. Then, spoon in a large amount of batter, about 1/4 of a cup. Cook each side about 100-200 seconds. Flip them often, you don't want them to burn. They'll fluff up because of the baking powder. I leave the lid on mine to help cook the inside, yet depending on your pan, you don't want the pancakes to get soggy.
- Plate and eat. They are super good - especially with peanut butter and fresh fruit.
