Who says a gluten-free breakfast can’t be absolutely stacked?
- 2 cups uncooked Cream of Rice, uncooked
- ¼ cup brown sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ cups milk
- 1 cup canned pumpkin
- 1 large egg
- 2 tablespoons unsalted butter
Combine Cream of Rice, brown sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl.
Combine milk, pumpkin, egg and butter. Stir into flour mixture.
Heat skillet over medium heat. Pour batter into skillet, using about ¼ cup for each pancake. Cook 4 minutes or until tops are bubbly and edges are set. Flip and cook 3 to 4 minutes until golden brown.