Fall is here and that means pumpkin everything! I created this recipe for Pumpkin Pancakes from a couple of other pancake recipes I had been using, and I adapted this using GF flour and canned pumpkin. I have made these with both brown sugar and coconut sugar and brown sugar gives these much better flavor. They were a little bland with coconut sugar. Maple syrup is the best topping for these plus you could also top with a little pumpkin pie spice or straight cinnamon, and I recommend pairing these with a latte or frothy cappuccino.
Pumpkin Pancakes
1 cup GF flour blend
2 tbsp. baking powder
½ tsp. salt
½ cup canned pumpkin
1 cup milk
1 egg
2 tbsp brown sugar
2 tbsp oil
1 tsp. cinnamon
½ tsp. ginger
½ tsp. clove
Dash nutmeg
(Or replace spices with 2 tsp. pumpkin pie spice)
Stir flour, baking powder and salt in small bowl. In large bowl beat egg slightly, add milk, oil, pumpkin, sugar and spices and beat by hand with a whisk til mixed. Add dry ingredients and stir to combine. Bake on a hot griddle and serve with warm maple syrup.
