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

How to Making 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 - Great recipe for Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF. Make twice as much topping and freeze it for later. I like to use it on fruit crumble recipes, it goes very well with apple and pear! See the recipe in my profile! See great recipes for Vickys Chocolate Puff Croissants, GF DF EF SF NF too!

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

Chocolate protein and pumpkin puree is a match made in heaven.

Vicki's is our go to breakfast spot.

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

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

  1. You need Pancake Mix.
  2. Prepare 165 grams gluten-free flour mix*.
  3. You need 2 tbsp brown sugar.
  4. Prepare 2 tsp baking powder.
  5. Prepare 1 1/2 tsp pumpkin pie spice - see my posted recipe if needed.
  6. Prepare 1/4 tsp salt.
  7. It's 260 ml light coconut milk.
  8. You need 140 grams pumpkin puree - the canned stuff is perfect.
  9. It's 4 tbsp oil.
  10. You need 1 tsp vanilla extract.
  11. You need Cinnamon Crumb Topping.
  12. You need 35 grams gluten-free flour mix*.
  13. You need 35 grams brown sugar.
  14. It's 1/2 tsp cinnamon.
  15. You need 2 tbsp 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 - It's one of the only places where from the kids to the grandparents everyone leaves full and happy. Dinner and lunch are also solid. Pumpkin Protein Pancakes by Vicky Coates! These pancakes are gluten free and don't contain banana. Chocolate protein and pumpkin puree is a match. Pumpkin-Chocolate Chip Pancakes Who can resist a sky-high stack of golden, fluffy pancakes? Pumpkin and chocolate chips take them over the top! —Libby Walp, Chicago, IL. Thank you and good luck