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Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF
Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF

Before you jump to Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is today a lot more popular than before and rightfully so. The overall economy is impacted by the number of people who are suffering from diseases such as hypertension, which is directly related to poor eating habits. Even though we’re always being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. A lot of people typically believe that healthy diets demand a great deal of work and will significantly change the way they live and eat. In reality, however, just making a few modest changes can positively impact everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery because you probably buy many items out of habit. For instance, did you ever think to check how much sugar and salt are in your breakfast cereal? A great healthy alternative can be porridge oats which have been found to be great for your heart and can give you good sustainable energy daily. Mix in fruits or spices to improve the flavor and now you have a breakfast that can be a normal part of your new healthy diet.

As you can see, it is not difficult to start to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vickys pumpkin pancakes & cinnamon crumble topping, gf df ef sf recipe. To make vickys pumpkin pancakes & cinnamon crumble topping, gf df ef sf you need 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF:
  1. Provide Pancake Mix
  2. Use 165 grams gluten-free flour mix*
  3. You need 2 tbsp brown sugar
  4. Take 2 tsp baking powder
  5. Prepare 1 1/2 tsp pumpkin pie spice - see my posted recipe if needed
  6. Prepare 1/4 tsp salt
  7. Take 260 ml light coconut milk
  8. Take 140 grams pumpkin puree - the canned stuff is perfect
  9. Take 4 tbsp oil
  10. Get 1 tsp vanilla extract
  11. Get Cinnamon Crumb Topping
  12. Get 35 grams gluten-free flour mix*
  13. Use 35 grams brown sugar
  14. Get 1/2 tsp cinnamon
  15. Use 2 tbsp sunflower spread / butter
Steps to make Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF:
  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

A good pancake is warm and fluffy and reminds me of having brunch with my family after church on Sunday mornings, and the ones at Vicky's Place do just that. The blueberry hotcakes perfectly straddled the fine line between melt-in-your-mouth and. Another yummy way to get Pumpkin into your day…. These pancakes are gluten free and unlike my other pancake recipes they don't contain banana. I'm going to be quick with this one, as lets be honest the picture does the talking!

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