PUMPKIN SPICE PANCAKES

So fluffy and soft and delicious, you need to give these a try! I made them gluten free but you can use plain flour and remove the xanthan gum. The recipe is below, save this post to recreate. Happy cooking!

Ingredients:
1 cup gluten-free flour
2 tsp baking powder
½ tsp xanthan gum
1 tsp allspice
½ tsp cinnamon
½ tsp turmeric
1 egg, room temperature
1 cup pumpkin, boiled and mashed
1 cup milk of choice
Olive oil for cooking
Toppings of choice: maple syrup, honey, jam…

Method:
1- In a small mixing bowl combine all dry ingredients together.

2- In a larger mixing bowl whisk the egg and butternut squash together. Pour in the milk. Whisk until combine.

3- Add the dry ingredients to the wet ingredients and stir until completely combined. Let sit the mixture for 20 minutes (to get the fluffiest pancakes).

4- In a pan, heat 2 tsp of olive oil and scoop the batter onto it. Cook on the first side and then flip when little bubbles start to appear on the top of the pancakes. Cook until the other side is browned and cooked through. Repeat cooking process with the remaining batter/pancakes.