Type what you have

Ingredients

• ✓ all-purpose gluten-free flour
• rice flour
• white sugar
• oat flour
• baking powder
• cinnamon
• egg
• milk
• vegetable oil
• yogurt
• vanilla extract
• walnut
• raisin
• pumpkin puree

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
2. 2 Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.
3. 3 Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth; add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to about 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

By Terry Walker

Ingredients

• ✓ all-purpose gluten-free flour
• baking powder
• salt
• cinnamon
• egg
• vegetable oil
• vanilla extract
• milk
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk flour, baking powder, salt, cinnamon, and sugar together in a medium bowl.
3. 3 Whisk egg, melted butter, vanilla, and milk together in a separate bowl until smooth.
4. 4 Add wet ingredients to dry ingredients; stir just until combined (batter should be slightly lumpy). Let batter rest 5 to 10 minutes to thicken. If the batter seems too thick to pour, add 1 to 2 tablespoons more milk.
5. 5 Spray a griddle with cooking spray and preheat over medium-low heat.
6. 6 Pour about ¼ cup batter per pancake onto the preheated griddle. Cook until bubbles form on top and edges look set, 2 to 3 minutes. Flip and cook until golden on the second side, 1 to 2 minutes more. Serve warm.

By Fioa