Daily new Bisquick recipes ideas

Gluten free Pumpkin Pancakes & Cinnamon Crumble Topping

Gluten free Bisquick recipeVickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF recipe main photo
Ingredients: 4 servings
Pancake Mix
165 grams gluten-free flour mix*
2 tbsp 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
Cinnamon Crumb Topping
35 grams gluten-free flour mix*
35 grams brown sugar
1/2 tsp cinnamon
2 tbsp sunflower spread / butter
Steps: 30 mins
1. My flour mix is 120g cornstarch, 40g sweet rice flour and 40g white sorghum flour
2. Put the topping ingredients in a bowl and rub between your fingertips to form crumbs. Set aside
3. Whisk the wet pancake ingredients together then add to the dry ingredients. Mix until just combined
4. Heat a frying pan on medium-low and spray lightly with oil
5. Pour some pancake batter into the pan and cook until bubbles form and pop on the surface and the edges start to dry
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
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
8. Serve with some syrup or safe butter / spread