One of the posts
Total Time: 25 Min
Yield: Serves 12
Combine milk, pumpkin, eggs, oil, vinegar and vanilla in a medium mixing bowl and beat until smooth and creamy.
In a separate medium mixing bowl, combine gluten-free flour, sugar, baking powder, baking soda, spices, salt and xanthan or guar gum. Whisk until thoroughly combined.
Add dry ingredients to wet ingredients and stir just until combined.
Pour about 1/2 teaspoon of cooking oil in a heavy skillet and heat over medium high heat.
Pour 1/4 cup of pancake batter into preheated skillet and smooth into a circle with a spoon. Cook each side of pancake until golden, about two to three minutes per side.
Add about 1/4 to 1/2 teaspoon of oil to preheated skillet before pouring batter into skillet for each pancake. Serve warm.