Pumpkin & Spiced Pear Pancakes
Enjoy these delicious fall-flavored pancakes any time of year! Wonderful gluten-free pancake recipe!
Servings: 20 4-in Pancakes
Mix together your eggs, pumpkin puree, vanilla, and water (or Almond Milk).
Then add your diced pear, cinnamon & pumpkin spice.
Next, add your Pamela’s Pancake Flour and only mix until incorporated. Note: Over mixing can make your pancakes tough/chewy.
Add batter to a large 4 cup Pyrex measuring cup, so that I can easily pour the batter onto the griddle.
Heat pan to medium heat or set griddle to 250° F. Since these pancakes are dense, you will want to make sure to cook each side thoroughly. Tip: Don’t flip until there are a lot of bubbles.