If you want to substitute 1 1/2 cups of your favorite flour blend for the flours I listed in the recipe, you may not need as much added liquid. Start with 1 cup milk and add more if you need to. If you don't have coconut oil, you can use any other oil or butter/margarine instead.
As always when working with coconut oil, make sure all ingredients are at room temperature (especially eggs and milk). I actually microwaved my milk a bit before adding because my eggs were too cold and the oil was solidifying. I'm not very good about planning ahead and letting the eggs get to room temp (it takes longer than you'd think). Just don't microwave your eggs or they will cook!
(makes 12-15 large thin pancakes)
1/2 cup Brown Rice Flour
1/2 cup Coconut Flour
1/4 cup Tapioca Starch
1/4 cup Buckwheat Flour (or millet flour)
1/2 tsp salt
1 Tbsp Sugar
1 Tbsp Baking Powder
3/4 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Nutmeg
(or use equivalent amount of pumpkin pie spice blend)
1/2 cup Pumpkin Puree
3 Tbsp Coconut Oil (melted)
2 cups milk
You can add up to 1/2 cup water depending on your preferred pancake thickness.
In a mixing bowl, combine flours/starches, salt, sugar, baking powder and spices.
In a separate bowl, whisk together pumpkin, eggs, melted coconut oil and 1 cup milk. Make sure ingredients are at room temperature.
Stir wet ingredients into dry ingredients and add the rest of the milk and water if necessary.
Pour batter into oiled nonstick pan, flipping when bubbles start to pop on the surface.
|I added a little more liquid after taking this pic|
Variations: add chocolate chips or chopped nuts to the batter