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

Name: How to cook Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

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!

Ingredient

Food ration :

4 servings

Cooking time :

30 mins

35 grams

gluten-free flour mix*

35 grams

brown sugar

2 tsp

baking powder

1 1/2 tsp

pumpkin pie spice - see my posted recipe if needed

1/4 tsp

salt

260 ml

light coconut milk

140 grams

pumpkin puree - the canned stuff is perfect

4 tbsp

oil

1 tsp

vanilla extract

1/2 tsp

cinnamon

2 tbsp

sunflower spread / butter

Cooking instructions

* Step 1

My flour mix is 120g cornstarch, 40g sweet rice flour and 40g white sorghum flour

* Step 2

Put the topping ingredients in a bowl and rub between your fingertips to form crumbs. Set aside

* Step 3

Whisk the wet pancake ingredients together then add to the dry ingredients. Mix until just combined

* Step 4

Heat a frying pan on medium-low and spray lightly with oil

* Step 5

Pour some pancake batter into the pan and cook until bubbles form and pop on the surface and the edges start to dry

* Step 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

* Step 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