Pumpkin Pancakes - Allergy Associates of La Crosse

Name: Pumpkin Pancakes - Allergy Associates of La Crosse
Ingredients: 2 cups gluten-free flour or whole wheat flour (whole wheat white flour can be used); 2 tablespoons brown sugar; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon allspice; ½ teaspoon ginger; 2 cups nonfat milk or unsweetened dairy-free milk; 1 teaspoon vanilla; 3 tablespoons olive oil; 1 cup canned pumpkin or pumpkin puree

lacrosseallergy.com

Pumpkin Pancakes Ingredients - 2 cups gluten-free flour or whole wheat flour (whole wheat white flour can be used) - 2 tablespoons brown sugar - 2 ½ teaspoons

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Ingredients

2 cups gluten-free flour or whole wheat flour (whole wheat white flour can be used)
2 tablespoons brown sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon ginger
2 cups nonfat milk or unsweetened dairy-free milk
1 teaspoon vanilla
3 tablespoons olive oil
1 cup canned pumpkin or pumpkin puree