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Categories:Viewed: 54 - Published at: 3 years ago
Ingredients
- 2 cups gluten-free flour, mix
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups skim milk
- 1 cup canned pumpkin (NOT pumpkin pie mix)
- 1/4 cup butter, melted
- 2 large egg yolks
- 4 large egg whites
Method
- Combine first 5 ingredients in a large bowl.
- Make a well in the center of the mixture.
- Combine milk and next 3 ingredients.
- Add to flour mixture, stirring just until dry ingredients are moist.
- Beat egg whites at high speed with an electric mixer until stiff peaks from.
- Gently fold into pumpkin mixture.
- Pour 1/4 cup of batter for each pancake onto a hot non-stick griddle or skillet.
- Cook pancakes until tops are covered with bubbles and edges look cooked.
- Turn and cook other side.
