Gluten-Free Pumpkin Pecan Pancakes
by Kristi Whitley
Place all ingredients in order in a high-powered blender.
If using an ordinary blender, use half the recipe at a time.
3 1/2 C water
1 can pureed pumpkin
1/2 C dates (approx. 6)
2 C rolled oats
2 C cornmeal
2 T baking powder
1 T pumpkin pie spice
1 t vanilla
large pinch of salt
*Add in after blending 1/2 cup chopped pecans
Blend on high until mixed. An ordinary blender can only handle half the recipe. A Vita-Mix or similar will do the whole batch.
Using a ¼ cup dry measuring cup, scoop pancakes onto a Medium-hot griddle (electric griddle at 300°). Flip them over when bubbles form around the edges. Cook same amount of time on second side.
Makes approximately 20 pancakes
Freezer-friendly for two months.