3/4 c buckwheat flour (or other safe flour)
1/4 c tapioca starch (or other safe starch/flour)
2 tsp baking powder
1 Tbs sugar
1 tsp pumpkin pie spice (or sub in spices to taste: cinnamon, nutmeg, allspice, etc.)
2/3 c squash puree (I used the baby food kind 'cause we have lots of it)
add water to squash to equal 1 cup water, may need add'l water depending on thickness of squash puree
Mix dry ingredients in bowl. Mix squash puree and water thoroughly. Add to dry mix and stir well. If batter is too thick, add water to desired consistency.
Cook in lightly oiled skillet over medium heat. Turn pancakes when bubbles pop and leave a hole. Cook until golden brown.
Serve with desired toppings. I tried honey and strawberry jelly...both were good but the jelly flavor was a bit overpowering.
Subtle flavor in these. Very good pancake texture (not a weird GF concoction) and I liked having some veggies in there for added goodness. I'll be making this again, for sure.
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