Gluten Free Pumpkin Pancakes

Yummy breakfast treat full of vitamin A.










1 cup brown rice flour
3 TB tapioca starch
1/3 cup potato starch
1/4 cup dry buttermilk powder
1/4 cup brown sugar
1 TB pumpkin pie spice*
2 tsp baking powder
3/4 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt

1 cup pumpkin puree
2 eggs
2 TB oil
1 cup milk(plus or minus for thinner or thicker pancakes)

1 cup cinnamon chips(optional)

In a bowl combine all dry ingredients well.











In another bowl combine pumpkin, eggs, oil and 1/2 cup milk.
Mix into dry ingredients and add remaining milk to desired consistency.
Fold in chips if using.








Pour by 1/4-1/3 cupfuls onto hot , lightly greased griddle. Cook for about 2-3 minutes until golden brown, flip and cook on the other side another 2-3 minutes. (times will vary depending on your griddle!)








*Pumpkin Pie Spice substitute:
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice