Introduction: Gluten Free Pumpkin Spice Pancakes With Maple Cinnamon Glaze

Step 1:


Maple Cinnamon Glaze

3/4 cup powdered sugar
1 Tbsp pure maple syrup
2 tsp cinnamon
1 Tbsp almond milk

In a small bowl whisk ingredients until smooth. If mixture is too thick for a glaze, add almond milk one teaspoon at a time until it reaches desired consistency. Set aside until pancakes are ready.

Gluten Free Pumpkin Spice Pancakes

1 and1/2 cups Bob's Red Mill Gluten Free Pancake Mix
3/4 cup almond milk (or regular milk is fine)
1 Tbsp vegetable oil
1/4 cup canned pumpkin
1 tsp cinnamon

Combine ingredients and whisk until all lumps dissolve. If the batter appears too thick, add milk one tablespoon at a time until desired consistency is reached. In a greased skillet, (I used butter) heated over medium heat, pour batter in desired pancake sizes. When bubbles start to rise to the top of the pancakes flip and cook the other side until it is golden brown. Top with maple cinnamon glaze and diced pecans. Serve hot and enjoy!
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