By Dionne Christian, baker and owner of Revolution Bakery
I make these pancakes during the holidays to tide over my family until dinner is ready. This recipe is really important because if there is not a hearty breakfast to be had, Thanksgiving or Christmas dinner will be finished by those in the kitchen by the early afternoon. By 10 am I have usually had several portions of stuffing without anyone noticing . . .
Revolution Bakery is a 100 percent gluten-free and organic bakery in Santa Fe. From ham-and-cheese croissants to bagels and brownies to cakes, just about every baked good you can imagine is prepared without wheat at Revolution Bakery.
Gluten-Free Pumpkin Spice Pancakes
Servings: 8 pancakes
Ingredients
- 2 cups gluten-free, all-purpose flour
- 2 teaspoons gluten-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons pumpkin spice
- 2 tablespoons granulated sugar
- 1 3/4 cups milk
- 1 teaspoon apple cider vinegar
- 1/4 cup pumpkin puree (canned or homemade)
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons butter (plus more for topping)
- Whipped cream and/or syrup, for topping
- Stewed apples or pumpkin puree, for topping
Instructions
- Mix all dry ingredients together in a large bowl. Mix all the wets—milk, apple cider vinegar, pumpkin puree, eggs, and vanilla extract—just until combined. Mix the wet and dry ingredients and combine to get as lump free as possible. Let the batter rest for 10 minutes.
- Heat a large skillet over medium-high heat. Butter the skillet and quickly scoop 1/3–1/2 cup of batter onto the skillet for each pancake. When you see small bubbles on the pancakes, turn and cook on the opposite side until golden brown.
- Melt together some butter and warm syrup; pour as much as desired on the pancakes. Top with whipped cream and stewed apples or pumpkin puree.
