1 1/2 c. low fat milk or light coconut milk
1 c pumpkin puree
2 eggs
1 egg white
2 tbsp. canola oil
2 tbsp. apple cider vinegar
1 tsp. vanilla
2 c gluten free all-purpose flour
4 tbsp. brown sugar
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. allspice
1/4 tsp. xanthan gum
1. In a large bowl mix the flour, brown sugar, salt, baking powder, baking soda, cinnamon, allspice and xanthan gum. Whisk thoroughly and set aside.
2. Mix together milk, pumpkin puree, eggs, egg white, canola oil, vinegar and vanilla until thoroughly blended.
3. Pour pumpkin mixture into flour mixture and whisk together until no lumps of flour are left.
4. Heat up a griddle, coat with canola oil, and using a 1/4 cup measure, pour pancake batter onto the griddle. Flip pancakes when bubbles form on the surface, and cook for a couple of seconds or until lightly browned.
5. Serve hot with butter and maple syrup. Freeze leftover pancakes.
Note: Makes 24 1/4 cup pancakes. Make half of the recipe if you do not want so many pancakes. I like making a full batch and then freezing them to enjoy on a work day when I don't have time to make them.
