![]() 1/2 C sorghum flour 1/2 C rice flour 1/4 C tapioca flour 2 t. baking powder 1 t. pumpkin pie spice 1/2 t. salt 2 T. brown sugar 6 T. of pumpkin puree 2T. melted butter or cocoanut oil 1 C milk (dairy or non-dairy) 1 egg or flax egg substitute Whisk together dry ingredients in a medium bowl. In a separate bowl, stir together wet ingredients. Mix wet ingredients into dry ingredients. Cook pancakes in a skillet or griddle. Use about 1/4 cup of batter for each pancakes. Cinnamon Apples 2-3 apples, cut into small slices 2-3 dashes of cinnamon 2-3 T butter or Cocoanut oil 2-3 T. brown sugar melt butter or oil in a medium sauce pan. add apples and sprinkle cinnamon. add brown sugar until it thickens up. cover to let the apples to cook.
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AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
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