Monday, October 8, 2012

Gluten Free Yogurt Pumpkin Pancakes

I have tons of photos, a restaurant review, and a DIY craft project to share from this weekend, but since I’m rushing out to the Y those will have to wait. For now, I’ll have to post this delicious recipe to hold you over!

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Gluten Free Pumpkin Yogurt Pancakes

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This recipe is one of those – your call – recipes. The measurements don’t have to be exact. The more or less you add of something, the thicker or thinner the pancake.

For this batch, my bestie used:

1 egg – 3 heaping tablespoons of plain Greek yogurt – 1/2 cup pumpkin puree – 1/8 cup brown sugar – 1/4 cup GF All Purpose Flour – sprinkling of pumpkin pie spice

Whisk the ingredients together and cook the same way you cook pancakes. Check with a spatula on the cooked side to be sure it’s browned before flipping.

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I enjoyed mine with a smattering of maple syrup and cinnamon.

AND if you’re having the fall weather that we’re enjoying North Carolina, then these warm pumpkin pancakes are going to hit the spot!