Gluten-Free Pumpkin Pancakes

Ingredients

• 1 cup Gluten-Free All-Purpose Flour Blend
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 teaspoon Pumpkin Pie Spice
• 2 tablespoons Granulated Sugar
• 1 cup Pumpkin Puree
• 2 large Eggs
• 1 cup Milk (dairy or non-dairy)
• 2 tablespoons Melted Butter or Coconut Oil
• 1 teaspoon Vanilla Extract
• 1 teaspoon Apple Cider Vinegar
• 1/4 cup Optional: Chopped Pecans or Walnuts

Instructions

1. 1

   In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar.

2. 2

   In a separate bowl, whisk together the pumpkin puree, eggs, milk, melted butter or coconut oil, vanilla extract, and apple cider vinegar.

3. 3

   Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

4. 4

   If using, gently fold in the chopped pecans or walnuts.

5. 5

   Heat a lightly oiled griddle or frying pan over medium heat.

6. 6

   Pour 1/4 cup of batter onto the hot griddle for each pancake.

7. 7

   Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.

8. 8

   Serve immediately with your favorite toppings, such as maple syrup, whipped cream, or a sprinkle of cinnamon.