At our last campout we ate breakfast at the Manatee Cafe in St Augustine. It's a little hole in the wall place that has some of the best food I've tasted; they use fresh and high quality ingredients, and have quite a few vegan and vegetarian options. When we asked if they could make egg, dairy and gluten free pancakes, and they said YES, we were floored. She actually ate them! I asked them for the recipe and the waiter said it was the Bob's Red Mill mix.
Channeling my inner Sandra Lee, I used a semi-home made shortcut and whipped these up yesterday. They were met with such success that we can't wait until next Sunday.
Top these with whatever you like. I used bananas, real maple syrup and some whole flax seeds for crunch. Enjoy!
Sunday Morning Pumpkin Pie Pancakes Serves 4 (2 pancakes each) Printable Recipe
1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1 recipe egg replacer, such as Ener-G (or 1 large egg)
3/4 cup rice milk (or milk on hand)
1 Tbsp oil
1/4 tsp pumpkin pie spice
1 tsp vanilla
1. Mix all ingredients together.
2. Spray skillet with non-stick spray and heat over medium high heat; pour about 1/4 cup batter into skillet. When first side browns, flip and cook second side.
Amount Per Serving
Total Fat 4.2 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.7 g
Cholesterol 0.0 mg
Sodium 554.2 mg
Potassium 14.4 mg
Total Carbohydrate 37.6 g
Dietary Fiber 2.0 g
Sugars 3.1 g
Protein 8.0 g
Vitamin E 3.7 %
Calcium 8.8 %
Folate 4.2 %
Iron 6.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.