Pumpkin Pancakes

I’m sure I’ve mentioned before that I love all things made of pumpkin. When they turn out right. I’ve been looking for the right pumpkin pancake recipe and I think I finally found it! I made them for my family a few days ago and I instantly loved them. Imagine my disappointment when I asked my husband what he thought and his response was, “They’re…different.” Good-different? “It’s just like eating pumpkin pie for breakfast.” Umm, exactly. Some people don’t like dessert for breakfast. I am not those people. Whatever time of day you want to make them, they are fabulous. I got the original recipe at Baking Bites and converted it to gluten-free, so if you’re a gluten-eater, just use the original from their site. Happy Fall!

Pumpkin Pancakes
3/4 cup rice flour
1/2 cup tapioca flour
1/4 cup sorghum flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1/4 cup maple syrup
1/2 cup canned pumpkin
3/4-1 cup milk
1 tbsp oil (I used beans, of course)
1 large egg
1/2 tsp vanilla extract
In a large bowl, whisk together all dry ingredients. In a medium bowl mix all wet ingredients until smooth. Pour wet ingredients into dry mixture and whisk until well-combined.  Heat a non-stick skillet to medium-high. Pour dallops of batter onto pan. Reduce heat to medium. Cook until golden and flip to cook the other side until golden. They may turn a little darker than regular pancakes, especially because they are kind of thick and need to cook a little bit longer. Serve with maple syrup.
I stored the leftover in ziplocks in the fridge for a few days. They heated up well in the toaster and they were a great snack straight from the fridge. I hope you love them!