Gluten-Free Pumpkin Pancakes

Ingredients

• Gluten-free flour (1 cup)
• Baking powder (2 teaspoons)
• Pumpkin pie spice (1 teaspoon)
• Salt (1/4 teaspoon)
• Coconut oil (for cooking)
• Pumpkin puree (1 cup)
• Milk (dairy or non-dairy) (1/2 cup)
• Egg (1, beaten)
• Maple syrup (1/4 cup)
• Vanilla extract (1 teaspoon)

Instructions

1. In a large bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice, and salt until well combined.
2. In a separate bowl, mix together the pumpkin puree, milk, beaten egg, maple syrup, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and add coconut oil to coat the surface.
5. Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
6. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
7. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
8. Serve the pancakes warm with your favorite toppings such as additional maple syrup, whipped cream, chopped nuts, or a sprinkle of extra pumpkin pie spice.
9. Enjoy your delicious pumpkin pancakes!