Gluten-Free Pumpkin Pancakes

This dish makes for a delicious breakfast meal or a snack. Substitute coconut milk if you wish a dairy-free recipe.

 Total Time: 25 Min

 Yield: Serves 12

Ingredients:

1 1/2 cups coconut milk (canned light or real milk)
1 cup pumpkin puree (canned, not pre-seasoned/sweetened pumpkin pie filling)
3 eggs
2 tablespoons olive oil (light, or canola oil)
2 tablespoons apple cider vinegar
1 teaspoons vanilla extract
2 cups flour (gluten-free all-purpose, without added xanthan or guar gum)

4 tablespoons brown sugar
1/2 teaspoons salt
2 teaspoons baking powder (gluten-free)
1 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoons allspice
1/4 teaspoons Cape Crystal guar gum
Extra oil for cooking pancakes

How to Make It:

Step 1:

Combine milk, pumpkin, eggs, oil, vinegar and vanilla in a medium mixing bowl and beat until smooth and creamy.

Step 2:

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.

Step 3:

Add dry ingredients to wet ingredients and stir just until combined.

Step 4:

Pour about 1/2 teaspoon of cooking oil in a heavy skillet and heat over medium high heat.

Step 5:

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.