As written these pancakes are gluten-free and dairy-free but not vegan, egg-free or nut free. They can however be made vegan and egg free by use of egg replacer and nut free by the use of Spectrum Naturals Butter flavor shortening (palm oil based) instead of coconut oil.
This recipe serves 8 to 10 people and each serving contains half a cup of pumpkin, so you are sneaking in fruit. I cook them, let them cool, and freeze them in a Ziploc bag. They also keep for a day or two in the refrigerator. Microwave and serve. It’s great for Christmas morning brunch. This recipe works with egg replacer because pumpkin, like banana, adds fiber that holds the food together.
4 cups or 1 26 oz pkg Arrowhead Mills Organic Gluten-Free Pancake and Baking Mix
3 cups milk (if you use a different brand of pancake mix you may need more milk…for example I used Pamela’s products pancake mix and needed 4 cups of milk)
2 15 oz cans cooked pumpkin
¾ cup eggs which, for those of you using egg replacer, is about 3 to 4 eggs (you can use mostly whites. I have used one egg and a bunch of leftover whites. I have been burning through yolks trying to make a Key Lime Pie that is neither runny nor chewy. Also if it’s a bit over, don’t worry, the recipe is not that precise)
2 tsp cinnamon
1 tsp allspice
1 14 oz jar coconut oil for frying
Huge bowl or pot for mixing
Measuring cups and spoons
Frying pan (not non-stick)
Big wooden spoon
Mix all eggs and pumpkin in a large bowl.
Add sugar, sugar, and spices and mix.
Add pancake mix and 2 cups of the milk
Add milk one cup at a time and mix thoroughly after each addition.
It will look a bit watery. If it looks too watery stop adding the milk.
Add oil to generously coat pan (about 1/8” deep)
Ladle pancake batter onto pan
Let it cook until small holes form on the side facing up
Flip and finish cooking
Add more oil if needed
Repeat with the remaining batter
If I am serving these the same day, then as I make them I put them in the oven at 200 degrees in a 13 x 9 pan to keep warm until they are all made.