Gluten Free Pumpkin Pancakes
Great comfort food!
1 1/2 cups Gluten Free Pantry Brown Rice Pancake and Waffle Mix
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 large egg
1 tablespoon brown sugar, packed (more if the mix you chose does not contain sweetener)
1 tablespoon vegetable oil
3/4 cup canned pumpkin
½- ¾ cup water (enough to create a smooth batter)
In a medium bowl, combine mix and spices. In another bowl, combine egg. brown sugar, oil, pumpkin and a small amount of water. Add the liquid ingredients to the dry ingredients. Stir just to moisten and add remainder of water if necessary. Preheat skillet or griddle to 350 degrees or medium high heat. Lightly oil and spoon batter onto hot surface. Let cook until the edges bubble and begin to dry. Flip and cook another 2-3 minutes. Serve with hot cider syrup or maple syrup.
- Breakfast/Brunch, Pancakes/Waffles