Gluten Free Spiced Pumpkin Pancakes

This recipe for gluten free spiced pumpkin pancakes spawned from our trip to Tennessee.  My nephew and his wife are trying to maintain a gluten free diet.   They say the benefits of this way of eating are doing wonders for their health!  For breakfast one morning we had gluten free pumpkin pancakes with blueberries…so wonderful! I liked them so much that when I got home I made a batch of my own gluten free pumpkin spiced pancakes.  I did not use the same ingredients as were used in their pancakes, but they turned out just as good.  My pancakes are fluffy, moist, and flavorful.  If you choose, they can be eaten without any syrup or topping. 

These pancakes freeze well…just place a piece of parchment or wax paper in between each pancake, wrap well and freeze.  When you are ready to eat them, just pop a frozen pancake into the microwave for several seconds.

While in Tennessee, we went to Nashville one evening…what a great time all had.  The city is so much fun at night.  The music just flows out on to the streets.  If you ever have the chance to visit, be sure to check out the nightlife.  It is a city that truly knows how to put on a good time!

Enjoy!

 
Gluten Free Spiced Pumpkin Pancakes

Makes about 16 pancakes

 
2 1/3 Cups Bisquick Gluten Free mix
1 Tsp. Ground cinnamon
1/2 Tsp. Pumpkin Pie Spice
2 1/3 Cups Almond milk, vanilla flavored
1/3 Cup Canned, 100% pure pumpkin, do not use pumpkin pie filling
1/3 Cup Organic applesauce
2 Large eggs
2 Tbls. Canola oil, plus some extra for the skillet
1 Tsp. Vanilla extract
1/3 Cup Chopped Walnuts (optional, but adds a surprising crunchy texture)

Add all ingredients into a large mixing bowl.  Stir until well blended (a few small lumps is okay).  Set the batter aside and let it rest for 10 – 20 minutes.

Heat a non-stick griddle over medium heat, add a little canola oil and wipe the surface with a paper towel to remove the excess.  Pour the batter in scant ¼ cupfuls onto the griddle and spread to about 3-inches in diameter.  Turn the heat down if you find the pancakes are cooking too quickly, or browning too much.

 
Flip the pancakes when the edges are dry (they do not bubble like regular pancakes) and the side is golden brown.  Cook on the second side until it is golden brown.

Serve the pancakes hot, with a honey syrup (see recipe below), pure maple syrup, fresh fruit, or just plain.

Honey Syrup-optional:

Place equal parts pure and natural honey, and cold water in a sauce pan.  Heat until bubbly, then remove the pot from the heat and let cool slightly.  Serve the warmed syrup over the pancakes.
 
Enjoy!