This is a recipe I developed when still eating wheat, it has been revised to use GF flours
To make about 10 4-5” pancakes use recipe below or double for larger batch
1 lg Egg
1 cup of Pamela's Baking and Pancake mix + 2 Tbls
Rounded ¼ cup of canned pumpkin ( organic preferred)
1/2cup Non-fat Half and Half
½+ cup Milk
¼ tsp each of Cinnamon, Freshly ground Nutmeg & Ground Cloves
1/8 tsp Ground Ginger
Zest of one medium orange
Mix all ingredients together thoroughly. Lightly oil skillet with light olive oil. Bake Pancakes as you would any others making sure they are golden brown on bottom before flipping.
Serve with Pure Maple Syrup or whipped cream dusted with cinnamon or nutmeg.
Variation:Pumpkin Praline Pancakes ~ Tastes like a Fresh Sticky Bun but with a Twist!
Make recipe for Pumpkin Pancakes as directed above. Before cooking mix up topping below (make sure to double if you double the pancake recipe).
¼ cup light brown sugar
2 tbls chopped pecans
Mix two together in a small bowl
Lightly oil skillet with light olive oil. Pour in batter to make 4-5 inch pancake in large skillet, only pour two at a time. Cook on Medium heat until the bottoms are browned and the tops are no longer shiny. Place one tbls of topping on center of each pancake. Lightly press topping down with turning spatula and then add a small pat of butter to open area of pan. Flip pancakes carefully one at a time into the buttered part and let finish cooking for another minute or two; You will see the brown sugar bubble up out the sides, it now should be done.
Finish the rest of the batter in like manner. To keep all warm while cooking the rest layer on a large plate and keep on Hold warm in oven. Do not stack on top of each other.
Serve with Syrup or just eat as is, the topping is crunchy and chewy and nutty delicious after the topping sets up so no butter or syrup really is needed.