Fluffy Gluten Free Pumpkin Pancakes

These gluten free pumpkin pancakes are full of autumn flavour, and work together in just minutes. A perfect breakfast for cool fall mornings - or Thanksgiving brunch!

YOU WILL NEED: Pumpkin Puree Buttermilk* Light Buckwheat Flour Sorghum Flour Brown Sugar Vegetable Oil Large Egg Vanilla Extract Baking Powder Spices & Salt *If not buttermilk, use regular or plant based milk, with 2 teaspoons lemon juice mixed in.

Mix dry ingredients, set aside.  Blend remaining ingredients in a blender, pour into dry ingredients.  Mix until just combined.

Scoop ¼ cup amounts of batter onto preheated and lightly greased griddle. Gently spread batter out into larger circles, about 4 – 4.5″ in diameter.

Cook until bubbles start popping through top surface.  Flip, cook until done.

Serve with maple syrup, whipped cream, and a sprinkling of nutmeg - or nuts and pumpkin seeds!