Food Review: Rabbit Creek Gluten Free Pancakes…with a twist!

I spent some time in the kitchen Sunday, again. I love to bake and cook and my apron has the proof! I wash it regularly and I really should think about getting another one. I kind of want to make my own with some gluten free humor on it – but I’m not creative enough for that. Give me some time. (Or give me some ideas! Please?)

I said it two posts ago, “Brace yourself, pumpkin everything is coming.” And I totally owned up for being guilty on that. And welp, I’m doing something pumpkin again.

Sunday morning Brad, former roomie Morgan and I went to Egg Harbor Cafe (based off of Egg Harbor, Door County, of course!) where they have a great gluten free menu. They bring in their cinnamon rolls and pancakes from Sweet Ali’s Bakery (TRY IT) and it makes me really happy. Egg Harbor has paleo pancakes there, which I think is great (mainly because they’re also gluten free) and since it’s OFFICIALLY FALL! *happy dance* they have pumpkin paleo pancakes. I was really tempted to get those, but I voted against it and got the cinnamon roll. Why you ask? Because Rabbit Creek sent me their Gluten Free Pancake Mix, and I decided to make some pumpkin pancakes myself.

I tried doing some research on a gluten free pumpkin recipe, but everything I found you needed to make from scratch. So I decided to wing it, and man I love my recipe. And so does Brad. When it’s Brad Approved, you know it’s good!

Gluten Free Pumpkin Pancakes

Gluten Free Pumpkin Pancakes

  • Rabbit Creek Gluten Free Pancake & Waffle Mix
  • 1 C almond milk unsweetened
  • 2 C pumpkin pie mix
  • 2 Tbs sugar
  • 1 Tbs vegetable oil
  • Sprinkle pumpkin pie spice
  • Sprinkle cinnamon
  1. Combine all your dry ingredients in one large bowl
  2. Add pumpkin and almond milk, mix well.
  3. Spray and heat up your pan on the stove.
  4. The mixture is thick, so add a few dollops of the mixture onto the pan.
  5. Let it cook for a few minutes, flip once the edges are cooked, then smoosh to get that “pancake shape”.
  6. Flip to cook on the other side again, because some pumpkin filling splurged out.
Gluten Free Pumpkin Pancakes

Step 4: Dollops of the pumpkin pancake mix

Gluten Free Pumpkin Pancakes

Step 5: These are the pancakes, flipped and “smooshed”. (Press the spatula down on the pancake)

I believe I made about a dozen, medium sized pancakes. These are a lil thick and would taste best with some warm syrup topped on it! This is definitely a repeat recipe.

What is your favorite pancake recipe?

Again, thanks so much Rabbit Creek for sending me your products! I love them!

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