Gluten Free Pumpkin Pancakes Food
GLUTEN FREE PUMPKIN PANCAKES
I found this recipe on another website where people post recipes that are WW friendly. I decided to try and make it gluten-free and they were just delicious. This recipe makes 6 - 4 pancake servings and the WW points are 6 per serving.
Provided by LARavenscroft
Categories Breakfast
Time 30m
Yield 24 pancakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in a large bowl.
- Make a well in the center of the mixture.
- Combine milk and next 3 ingredients.
- Add to flour mixture, stirring just until dry ingredients are moist.
- Beat egg whites at high speed with an electric mixer until stiff peaks from.
- Gently fold into pumpkin mixture.
- Pour 1/4 cup of batter for each pancake onto a hot non-stick griddle or skillet.
- Cook pancakes until tops are covered with bubbles and edges look cooked.
- Turn and cook other side.
GLUTEN FREE PUMPKIN PANCAKES
I made this recipe by combining 2 others and altering them to come up with my own. The batter is a smooth and slightly thick. They smell great and are super yummy!
Provided by Chef Q in Oregon
Categories Breakfast
Time 30m
Yield 24 medium pancakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- 1. Melt margarine. Beat eggs until fluffy then add the melted margarine and milk to the eggs.
- 2. Add the dry ingredients, mix.
- 3. Add pumpkin, mix.
- 4. Heat pan to medium heat. Ladel the batter into the pan and smooth out. Cook till golden brown on each side.
Nutrition Facts : Calories 46.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 19.8, Sodium 84, Carbohydrate 3.8, Fiber 0.2, Sugar 0.1, Protein 1.3
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