Thanksgiving is a foodie's holiday - right? And why not get things off with a great start - breakfast! In my family, lunch is skipped in favor of having an early dinner so having a filling breakfast is essential. Doing a Thanksgiving breakfast with my home-bound grandma was all my sister's genius idea - and was quickly met with instant approval from everyone! I prepared a feast for us - fruit salad, hashbrowns with rosemary and thyme, Applegate Chicken and Apple sausage and pancakes. My grandma loves pancakes but said I didn't need to make anything special. Plain pancakes are fine. But Thanksgiving is for more than plain pancakes - they are for the best ever (and very fluffy and sweet) gf pumpkin pancakes!
Two days later I got a phone call from my grandma thanking me again for breakfast and she kept telling me how proud she was of me. I was thankful that I was able to show off my culinary skills to her and prepare something that the family could enjoy! And I'm sure you will be thankful for this delicious recipe! It makes a lot (I was cooking for 8) - freeze the leftovers and you can have a taste of Thanksgiving any time!
1 1/2 cups + 1 T rice milk
1 cup Libby's canned pumpkin
1 t cinnamon
1/4 t ground ginger
Preheat an electric griddle to 350 degrees.
Combine all ingredients together with a hand mixer, or whisk together.
Lightly spray the griddle with cooking spray. Scoop the batter on to the griddle using a 1/8 or 1/2 measuring cup. When halfway done cooking, flip over.
Serve while still warm. Tastes great with maple syrup (and perhaps even powdered sugar?).