1 c. brown rice flour
3 t. baking powder (aluminum-free)
1/2 t. sea salt
1/2 t. cinnamon
1/4 t. cloves
2 eggs (or 3 t. egg replacer mixed with 4 T rice milk)
1 c. coconut milk
1 c. rice milk or soy milk
2 T. safflower oil
1 T. dark raw agave syrup or honey
2/3 c. pumpkin puree
1/3 c. chopped pecans (if allergic to nuts, use pumpkin seeds or omit)
2 T. finely chopped candied ginger (I use a quick chopper)
dried cranberries to sprinkle on top
maple syrup or a little powdered sugar mixed with coconut milk as a glaze
Combine flours, baking powder, sea salt, and spices in a large bowl. Whisk eggs or egg replacer in a smaller bowl, add milks, oil, agave syrup, and pumpkin puree and whisk until smooth and combined. Add wet ingredients to dry, mixing in the pecans and candied ginger. If necessary, add more water to thin the batter so it is thick; but spreads easily. Cook as pancakes on a medium-high griddle. Top with cranberries & either maple syrup or the powdered sugar glaze.
No comments:
Post a Comment