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Seidenstricker and Stewart Weekend Pumpkin Pancakes

This recipe is a yummy twist to the Gluten Free Pancakes Mix.

  • 4-1/2 cups GF Pancake Mix
  • 1 Tbsp Ground Cinnamon
  • 4 Eggs
  • 3 Tbsp Oil
  • 3-1/2 cups Rice Milk
  • 1 can Pumpkin (15oz can)


Mix together the gluten free pancake mix and cinnamon.
In a separate bowl, whisk together the eggs, oil and rice milk. Add the wet ingredients into the dry and combine. Add the pumpkin and mix to combine.
If batter is too thick may add more milk. This is great as pancakes or waffles. Makes 24 pancakes.
Topping Suggestions: Heat 1 cup syrup and ½ cube butter in sauce pan. Add ½ tsp. cinnamon.
Try Applesauce and yogurt with your syrup as well. Enjoy.
Seidenstricker and Stewart Weekend Pumpkin Pancakes



Products Used in this Recipe

GF Pancake Mix

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liz October 27, 2013
I used 2% milk, doubled the allspice, doubled the cinnamon, eliminated the nutmeg and used one egg, it was excellent ! Tip: If you slow cook the pancake on the pan until well done, it produces delightfully crispy touch-just a tad'!

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