Take Back the Kitchen: Alma's Savory Gluten Free Pumpkin Pancakes
Need to take a break from holiday food madness? Try these simple yet healthy and delicious pancakes that can be served for breakfast or as a bread with soup or Indian Dahl. Feel free to add or omit any spice to give them the flavor of any regional cuisine. Enjoy!
Savory Gluten Free Pumpkin Pancakes:
2 cups pumpkin puree
1/3 cup almond flour
1 1/2 tsp cinnamon
1/8 tsp salt
1 tsp vanilla extract
1 tbsp butter, divided, for frying
Combine all the ingredients up until the butter in a blender.
Heat up a large non stick pan or a griddle with a tsp of butter spread all around.
When the butter is hot (should sizzle when a drop of water hits it), pour out 3 inch pancakes.
Fry for about 2 minutes on each side or until they are golden brown on each side.
Fry the rest of the pancakes using more butter as needed so the pancakes don't stick.
For more great recipes please visit takebackthekitchen.com