Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF

How to Cook Recipes Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF using 15 ingredients and 8 steps

Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF -

You can cook Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients make Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF

1. It's Pancake Mix.
2. Prepare gluten-free flour mix*.
3. It's brown sugar.
4. Prepare baking powder.
5. You need pumpkin pie spice - see my posted recipe if needed.
6. It's salt.
7. Prepare light coconut milk.
8. Prepare pumpkin puree - the canned stuff is perfect.
9. It's oil.
10. Prepare vanilla extract.
11. It's Cinnamon Crumb Topping.
12. Prepare gluten-free flour mix*.
13. Prepare brown sugar.
14. It's cinnamon.
15. Prepare sunflower spread / butter.

Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF step by step

1. My flour mix is 120g cornstarch, 40g sweet rice flour and 40g white sorghum flour.
2. Put the topping ingredients in a bowl and rub between your fingertips to form crumbs. Set aside.
3. Whisk the wet pancake ingredients together then add to the dry ingredients. Mix until just combined.
4. Heat a frying pan on medium-low and spray lightly with oil.
5. Pour some pancake batter into the pan and cook until bubbles form and pop on the surface and the edges start to dry.
6. Gently flip over and top generously with some cinnamon crumb mixture. Cook until the underside is golden and the crumb topping starts to firm up and get crunchy.
7. Repeat until the batter & crumb topping is all gone. You should get 8 pancakes from the batter. You can make the topping crisper by putting the pancakes under the grill for a minute.
8. Serve with some syrup or safe butter / spread.

Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF - Thank you and good luck