Ingredients:

1 1/2 cups Mrs. Hewitt’s Gluten-free Pancake Mix

1 teaspoon pumpkin spice seasoning

1⁄2 cup canned pumpkin

1 cup milk

1 large egg

2 tablespoons oil

2 tablespoons granulated sugar

favorite toppings: chocolate chips & whipped cream, butter & syrup, etc.

Directions:

1.Mix together Waffle & Pancake Mix and pumpkin spice seasoning.

  1. In a separate bowl, whisk together the pumpkin, milk, egg, oil (I used cooled, melted coconut oil) and sugar until well combined.
  2. Whisk the dry ingredients into the pumpkin mixture until smooth.
  3. LET SIT FOR 5-7 MINUTES, batter will thicken.
  4. Cook on a 350 degree griddle until bubbles form, flip and cook on the other side until done.
  5. Serve with your favorite toppings—chocolate chips and whipped cream was delicious.
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