Fall Pumpkin Pancakes-GF and dairy-free
1 1/2 cups milk or rice milk
2/3 cup pumpkin puree
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon plus 1 teaspoon apple cider vinegar
1 1/3 cups Bistro Blend All Purpose GF flour (available for purchase www.theglutenfreebistro.com)
2 tablespoons brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground pumpkin pie spice
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
water to thin batter (if needed)
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. If batter is too thick, add water by the tablespoon until batter reaches desired consistency
Heat a lightly oiled griddle over medium high heat. Scoop the batter onto the griddle, using approx 1/4 cup for each pancake. Brown on both sides and serve hot.
Serve with maple syrup and chopped pecans.