Gluten-Free Pumpkin Pancakes



Mix dry ingredients together.

Whisk together wet ingredients, including pumpkin puree, in a separate bowl. I usually use a heaping 1/2 cup of pumpkin puree.

Combine dry and wet ingredients. Stir until well blended.

Scoop 1/4 cup of batter onto a pre-heated, oiled skillet on medium heat. Smooth the batter to make a round pancake shape and to thin the pancake just a little (these pancakes can get a little doughy if they are too thick).

Cook for about 3 minutes per side or until lightly browned on each side.

Serve with real maple syrup.

The batter for these pancakes is a little thicker than a traditional pancake batter because of the pumpkin puree so they don't bubble when they need to be flipped. Just check them after a few minutes and if the bottoms are toasty brown and they are starting to look a little doughy around the edges, they should be flipped.