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We hope you got benefit from reading it, now let’s go back to vickys pumpkin pancakes & cinnamon crumble topping, gf df ef sf recipe. To make vickys pumpkin pancakes & cinnamon crumble topping, gf df ef sf you need 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF:
- Use Pancake Mix
- Get 165 grams gluten-free flour mix*
- Take 2 tbsp brown sugar
- Get 2 tsp baking powder
- Provide 1 1/2 tsp pumpkin pie spice - see my posted recipe if needed
- Take 1/4 tsp salt
- Get 260 ml light coconut milk
- Take 140 grams pumpkin puree - the canned stuff is perfect
- Take 4 tbsp oil
- Prepare 1 tsp vanilla extract
- Use Cinnamon Crumb Topping
- Prepare 35 grams gluten-free flour mix*
- You need 35 grams brown sugar
- You need 1/2 tsp cinnamon
- Use 2 tbsp sunflower spread / butter
Instructions to make Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF:
- My flour mix is 120g cornstarch, 40g sweet rice flour and 40g white sorghum flour
- Put the topping ingredients in a bowl and rub between your fingertips to form crumbs. Set aside
- Whisk the wet pancake ingredients together then add to the dry ingredients. Mix until just combined
- Heat a frying pan on medium-low and spray lightly with oil
- Pour some pancake batter into the pan and cook until bubbles form and pop on the surface and the edges start to dry
- 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
- 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
- Serve with some syrup or safe butter / spread
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