1-1/4 cups gf flour 1/4 cup pecans, toasted and chopped 2-1/4 teaspoons baking powder 3/4 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 1-1/2 cups milk 1/4 cup gf brown sugar, packed 1 Tablespoon vegetable oil 1 teaspoon vanilla 2 eggs, beaten One 16 ounce can candied yams, drained and mashed
Spoon flour into a measuring cup and level with a knife. In a large bowl combine flour, 2 tablespoons pecans, baking powder, cinnamon, cloves and salt. Add milk, brown sugar, oil and vanilla; stirring until smooth. Stir in yams.
Spoon batter on to a non-stick griddle or large skillet. Turn pancakes when bubbles appear.
To serve: top pancakes with gf maple syrup and sprinkle with pecans.
You may need to add additional milk for desired consistancy.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.