Easiest Way to Make Appetizing Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF

Posted by MAU 7

Sabtu, 26 September 2020

Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF. We ate Pumpkin pancakes at the restaurant, IHOP, last winter. I have searched for recipes to try and duplicate the pancakes. This recipe took the first place ribbon!

Jump to the Easy Homemade Pumpkin. Light and fluffy with crisp edges, these pumpkin pancakes have a lovely fall flavor — perfect with a hot cup of coffee on a cool morning! I first discovered pumpkin pancakes at The Griddle Cafe, a famous Hollywood eatery in a town not usually known for things such as pancakes. You can have Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF

1. You need of Pancake Mix.
2. Prepare 165 grams of gluten-free flour mix*.
3. It's 2 tbsp of brown sugar.
4. Prepare 2 tsp of baking powder.
5. You need 1 1/2 tsp of pumpkin pie spice - see my posted recipe if needed.
6. Prepare 1/4 tsp of salt.
7. You need 260 ml of light coconut milk.
8. You need 140 grams of pumpkin puree - the canned stuff is perfect.
9. You need 4 tbsp of oil.
10. It's 1 tsp of vanilla extract.
11. Prepare of Cinnamon Crumb Topping.
12. You need 35 grams of gluten-free flour mix*.
13. Prepare 35 grams of brown sugar.
14. It's 1/2 tsp of cinnamon.
15. Prepare 2 tbsp of sunflower spread / butter.

I am usually a savory breakfast kind of girl, but hey, when. Making the Best Pumpkin Pancakes- Kitchen Conundrums with Thomas Joseph. How to Make Perfect Pumpkin Pancakes Pumpkin pancakes are easily our most frequented breakfast in the fall and winter.

Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF instructions

1. My flour mix is 120g cornstarch, 40g sweet rice flour and 40g white sorghum flour.
2. Put the topping ingredients in a bowl and rub between your fingertips to form crumbs. Set aside.
3. Whisk the wet pancake ingredients together then add to the dry ingredients. Mix until just combined.
4. Heat a frying pan on medium-low and spray lightly with oil.
5. Pour some pancake batter into the pan and cook until bubbles form and pop on the surface and the edges start to dry.
6. Gently flip over and top generously with some cinnamon crumb mixture. Cook until the underside is golden and the crumb topping starts to firm up and get crunchy.
7. Repeat until the batter & crumb topping is all gone. You should get 8 pancakes from the batter. You can make the topping crisper by putting the pancakes under the grill for a minute.
8. Serve with some syrup or safe butter / spread.

We love adding in extra mix-ins to our pancakes. Our favorite for these pumpkin pancakes are dark chocolate chips. The truth is, I'd been planning on making pumpkin pancakes for a while now I was just waiting till November. Enjoy a fun fall breakfast with pancakes flavored with a touch of pumpkin and a hint of spice. Pumpkin Pancakes With Buttered Pecan Maple Syrup.

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