A Gluten Free Thanksgiving

Hello all!  Wishing everyone a very happy Thanksgiving.  This is my first Thanksgiving being gluten free.  I just finished making a fantastic gluten free breakfast that I wanted to share.  As with most of my recipes this is an adaption of a recipe I found on-line.  I have never been one to follow a recipe well.  The dessert this year used 1 cup of pumpkin puree which left 1 cup in the can.  What better way to start off the day than with Pumpkin Pecan Pancakes.

Ingredients:

  • 1  cups canned evaporated milk
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 eggs, white and yolk seperated
  • 2 tablespoons virgin coconut oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free all purpose flour (preferably without added xanthan or guar gum)
  • 4 tablespoons brown sugar
  • 1/2 teaspoon sea salt
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon baking soda
  •  2 teaspoons pumpkin pie spice
  • 1/4 teaspoon guar gum OR xanthan gum (OMIT if you are using a GF all-purpose flour mix that contains xanthan or guar gum)
  • Non-stick cooking spray
  • 1/2 cup pecans, finely chopped

1.  Combine milk, pumpkin, egg yolks, oil, vinegar and vanilla in a medium mixing bowl and beat well.

2. In a separate medium mixing bowl combine gluten-free flour, sugar, baking powder, baking soda spices, salt and xanthan OR guar gum. Whisk until thoroughly combined.  
3.  Add dry ingredients to wet ingredients and stir just until combined. In a small bowl beat the egg whites until stiff.  Fold into pancake batter.
4.  Spray a heavy skillet with non-stick cooking spray and heat over medium high heat. Using a 1/4 cup ice cream scoop, spoon the batter into preheated skillet and smooth into a circle with a spoon. 
5.  Cook each side of pancake until golden, about 2-3 minutes per side. Spray skillet as needed for each pancake. Serve warm with maple syrup.

Yield- About 12 4-inch pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes 

Leftovers are always great frozen and reheated for a quick breakfast treat.  

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