Gluten Free Baked Pumpkin Pancake | Bob's Red Mill Natural Foods
This delectable pumpkin pancake is pretty enough for brunch and homey enough for a lazy Sunday morning. Made with Gluten Free 1-to-1 Flour, pumpkin and…
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Cooking tools:
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- Baking dish
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup Gluten Free 1-to-1 Baking Flour (148 g)
- 2 Tbsp Sugar (27 g)
- 2 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- ½ tsp Salt
- ¾ cup Milk or Dairy Free Milk (180 mL)
- ½ cup canned Pumpkin Purée (122 g)
- 3 Tbsp Butter or Dairy Free Alternative, melted and divided (43 g)
- 3 Eggs, or Egg Substitute to equal 3 eggs
- 1 Tbsp Apple Cider Vinegar (15mL)
- Whipped Cream and chopped Pecans, optional, for garnish
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