I do like variety for breakfast, and these sour cream pumpkin pancakes fit the bill nicely. I found this recipe, along with a huge selection of other ways to use your pumpkin (either grown or purchased), in Purely Pumpkin by Canadian blogger Allison Day. If you love pumpkin, this is well worth a look. Because I don't think that pancakes, which generally already will be topped with something sweet, need a lot of sugar, I halved the amount that was in the original recipe.
Gluten Free Sour Cream Pumpkin Pancakes
Makes 6 - 8 large pancakes
Ingredients
- 1 3/4 cups (175 gm) gluten-free oat flour
- 1 tablespoons dehydrated cane sugar, or sugar of your choice
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk of your choice
- 1/2 cup pumpkin puree
- 1/4 cup full-fat sour cream
- 1 large egg
Method
- Weigh out the flour, or spoon it into a measuring cup.
- In a large bowl, combine all dry ingredients
- In another bowl, whisk together the milk, pumpkin, sour cream and egg.
- Add wet ingredients to dry ingredients, and whisk together.
- Preheat a nonstick skillet or griddle to medium. If it is really nonstick, like my cast iron frying pan, or my seasoned griddle, you don’t need to add any oil to fry. If it isn’t nonstick, adding a little oil or butter.
- I use a 1/4 cup measure to ladle the individual pancakes onto the frying pan/griddle
- Cook for 2 - 3 minutes per side. Lift the edge of one to see if it has turned a nice golden brown before flipping.
- Transfer to a large plate, or baking sheet lined with parchment and keep warm in the oven while frying the rest. Or just let people eat them as the are ready - my favourite method!
- Serve with toppings of your choice.
Variations: You can add berries or fruit of your choice, chopped nuts, etc. before flipping the
pancakes the first time.
I found that these pancakes froze well, so you can make a big batch and then heat them up in a toaster oven for breakfast - Bonus!