It is one of those mornings…for a cup of freshly ground coffee..and some warm Pumpkin PamCakes!!
These are “Pam” cakes in lieu of “Pan” cakes as the original receipe came from my Mother, Pam 🙂 ! Now, she was always tweaking recipes so I took the liberty of tweaking a bit…as I wanted a “Gluten Free” version. This is still a work in progress and I took a short cut, but will update when I get it down 100%.. Still good! Especially on a cold rainy day like this.
Pumpkin PamCakes (serves 4 w leftovers)
- 2 cups Gluten Free Bisquick (I have not gotten down my own mix of rice flour)
- 2 cups Milk
- 1/3+ cup Canned Pumpkin (not pumpkin pie mix) I use Farmer’s Market Organic
- 4 tbsAlmond Oil (or Coconut Oil)
- 2 eggs
- 1/2 teaspoon ground cinnamon (or to taste)
- 1/2 teaspoon ground nutmeg (or to taste)
- 1/2 teaspoon ground ginger (or to taste)
I use a little Coconut Oil in the pan (as I use a cast iron pan) when cooking
Try your PamCakes with Peanut Butter & Syrup. And please, use pure Maple Syrup. Yum!
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