5 cups brown rice flour
1 cup tapioca starch
1-2/3 cup potato starch
3 Tb baking powder
1 Tb baking soda
1 Tb guar gum
3 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 tsp ground cloves
1/2 tsp cardamon
1/2 gallon of almond milk or water(we prefer the almond milk)
2 cups pumpkin
Heat griddle to 400 degrees while mixing up the pancakes.
Now combine all the dry ingredients into one bowl and whisk together to mix well.
Next take all the eggs and crack into a bowl.
Whisk them all up and add in the almond milk while still whisking.
Now put the pumpkin in with the egg/milk mixture and whisk more.
Slowly add the wet to the dry and whisk as you go.
I put the batter onto the griddle using either a 1/3 or a 1/2 cup depending on how big we want them. This will make a thicker fluffier batter. If you want to use these as crepes you can add more milk or water to make it a thinner consistency.
This makes a very large batch. They do freeze well and can be reheated. I like to make the smaller size pancakes to pop in the toaster out of the freezer for those mornings when we're in a hurry!
Linked up at: What's Cooking Wednesday, Clever Chicks Blog Hop, Motivation Monday, Gluten Free Recipe Roundup, Wellness Wednesday, Wisdom Wednesday, From House to Home, Inspire Me Monday, Modest Monday, Welcome Home Wednesday, Wise Woman Link Up, Monday's Musings, Living Proverbs 31, Better Mom Mondays, Momma Notes, Marriage Monday, Teach me Tuesdays, Women Helping Women, Titus 2sdays, Domestically Divine Tuesdays, Titus 2 Tuesday, Delicious Dish Tuesday,
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