To celebrate the coming of Fall, we made Pumpkin Pancakes and topped them with Homemade Caramel Syrup. Needless to say, this will certainly become an Autumn tradition!
For fun we added chocolate chips to a few of them, and I have to say, although they were more of a dessert than a breakfast, they were awesome.
To make these Pumpkin Pancakes, just use the Pancake recipe as found in Irresistibly Gluten Free page 30, and change the wet ingredients this way:
1/2 cup milk (or milk substitute)
1/3 cup Libby’s Easy Pumpkin Pie Mix (or 1/3 cup any gluten-free pumpkin puree + 2 teaspoons Pumpkin Pie Spice)
Click here for the recipe for Homemade Caramel Syrup.