Pumpkin & Spiced Pear Pancakes
Enjoy these delicious fall-flavored pancakes any time of year! Wonderful gluten-free pancake recipe!
Servings: 20 4-in Pancakes
Ingredients
- 1 1/2 cup Water (or Almond Milk)
- 3 large Eggs
- 1 Peeled & Diced Pear Soft
- 1/2 cup Pumpkin Puree not pie filing
- 1 tsp Gluten-free Vanilla
- 1 tsp Pumpkin Spice
- 1 tsp Cinnamon
- 2 cup Pamela's GF + Whole Grain Pancake Flour
Instructions
- 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.