Pancakes and waffles are some of the first foods we recommend to new gluten-free cooks. The batter is easy to make, and they freeze and reheat well. They’re great for peanut butter sandwiches, too. Besides this, it's easy to vary the recipe. This particular variation is one that my neighbor shared with me. The ones she brought me were full of wheat, but I was easily able to modify my own pancake recipe to re-create the delicious flavor. - Betsy
Prep Time5 minsCook Time2 minsTotal Time7 mins
Dry Ingredients
2 ¼ cups EGF WAffle & Pancake Mix
¼ cup Brown Sugar
1 tbsp Cinnamon
⅛ tsp Mace
¼ tsp Nutmeg
Wet Ingredients
3 Eggs
½ cup Oil
1 ½ cups Milk
3 ½ tbsp Sugar
1 cup Pumpkin
1 ½ cups Chocolate Chips
1Combine dry ingredients in a large bowl.
2In another bowl, combine eggs, milk, oil, and pumpkin.
3Add to dry ingredients, and mix well (there should be few if any, lumps).
5Cook on a hot griddle until bubbles appear on the surface of the pancakes. Flip and cook on the other side.
6Leftover pancakes may be refrigerated (or frozen) and reheated in the microwave.
Ingredients
Dry Ingredients
2 ¼ cups EGF WAffle & Pancake Mix
¼ cup Brown Sugar
1 tbsp Cinnamon
⅛ tsp Mace
¼ tsp Nutmeg
Wet Ingredients
3 Eggs
½ cup Oil
1 ½ cups Milk
3 ½ tbsp Sugar
1 cup Pumpkin
1 ½ cups Chocolate Chips
Directions
1Combine dry ingredients in a large bowl.
2In another bowl, combine eggs, milk, oil, and pumpkin.
3Add to dry ingredients, and mix well (there should be few if any, lumps).
5Cook on a hot griddle until bubbles appear on the surface of the pancakes. Flip and cook on the other side.
6Leftover pancakes may be refrigerated (or frozen) and reheated in the microwave.
Gluten Free Pumpkin Chocolate Chip Pancakes
