Panquecas de abóbora sem glúten e sem laticínios

Ingredientes

• 1 1/2 cups gluten-free 1:1 flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/3 cup granulated sugar
• 1 large egg
• 1 cup unsweetened almond milk
• 2 tablespoons vegetable oil
• 3/4 cup pumpkin puree
• 1 teaspoon vanilla extract
• Oil for frying

Modo de preparo

1. 1

   Whisk Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, pumpkin pie spice and sugar.

2. 2

   Whisk Wet Ingredients: In a separate bowl, combine the egg, unsweetened almond milk, vegetable oil, pumpkin puree and vanilla bean paste. Whisk the wet ingredients thoroughly until smooth.

3. 3

   Combine Wet & Dry Ingredients to Get Batter: Pour the wet ingredients into the dry ingredients and gently start folding together. Mix until you have a thick pancake batter, then let it rest for 10 minutes.

4. 4

   Cook Pancake on One Side: Lightly grease a nonstick skillet with oil for frying. Spoon small portions of batter onto the skillet, about 2-3 tablespoons per pancake. Cook for 3-4 minutes on the first side.

5. 5

   Flip to the Other Side: Flip the pancake and cook for another 3-4 minutes on the other side, covering the skillet with a lid.

6. 6

   Repeat until the batter is all used up.

7. 7

   Garnish & Serve: Stack the finished pancakes or arrange them on a plate. Serve with maple syrup, honey or other syrups, along with berries, almond flakes and other toppings of your choice.