Pumpkin Pie Pancakes


My favorite time of year is the fall, and my favorite kind of pie is pumpkin. I had a hankering for both this weekend, and as a result: Pumpkin Pie Pancakes were born.

Ingredients:
1 cup brown rice flower
1 T superfine sugar
3 teaspoons baking powder
1/3 cup tapioca starch
dash of salt
1/2 cup canned pumpkin
3 T Canola oil
3/4 cup water
1 T honey
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Preparations:
Mix all wet ingredients together with a whisk in a large bowl. Add the dry ingredients and mix with whisk. Pour some of the batter into a well heated and oiled skillet (high heat). When your pancake bubbles, flip it over and continue cooking. When pancake is golden on each side, remove from pan and place on a plate. Top with honey, powdered sugar or pure maple syrup.

NOTE: After several minutes, these pancakes stick a bit to each other if piled on top of one another. Put a piece of wax paper in between each pancake if they are going to sit on a plate for awhile, or if you are putting them in the freezer or fridge to eat later.

Tip: You can freeze your extra pumpkin in ice cube trays, and once frozen, place in a plastic zipper bag to use the next time a recipe calls for pumpkin.

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