Gluten-Free Pumpkin Pancakes

The countdown to Halloween continues today with these Pumpkin Pancakes. If you love pumpkin pie, and pumpkin spice latte's, then these bad boys are for you. Full of fall flavors, these will make your taste buds dance.

Gluten-Free Pumpkin Pancakes 

adapted from Tastes better from scratch

Makes 1 dozen

1 cup buttermilk

1/2 cup pumpkin puree

2 eggs

1 Tbs canola oil

1 Tbs apple cider vinegar

1 cup Maninis multipurpose gluten free flour

2 Tbs brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/4 tsp salt

Cinnamon Syrup:

1/2 cup white sugar

1/2 cup packed brown sugar

2 Tablespoons gluten-free all purpose flour

1tsp ground cinnamon

1 tsp. vanilla extract

3/4 cup water 

For the syrup: Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside.

In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. 

  

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. 

  

Mix the dry ingredients into the pumpkin mixture just enough to combine. 

  

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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