Pumpkin Pancakes Gluten and Dairy Free

We really do love pumpkin and pancakes so I set out to change my favorite pancake recipe into a pumpkin pancake recipe!  The kids all approved and loved it!  And it tastes wonderful with a yummy crumble on top.

Ingredients:
5 cups brown rice flour
1 cup tapioca starch
1-2/3 cup potato starch
3 Tb baking powder
1 Tb baking soda
1 Tb guar gum
3 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 tsp ground cloves
1/2 tsp cardamon
10 eggs
1/2 gallon of almond milk or water(we prefer the almond milk)
2 cups pumpkin

Heat griddle to 400 degrees while mixing up the pancakes.

Now combine all the dry ingredients into one bowl and whisk together to mix well.

Next take all the eggs and crack into a bowl.

Whisk them all up and add in the almond milk while still whisking.

Now put the pumpkin in with the egg/milk mixture and whisk more.

Slowly add the wet to the dry and whisk as you go.

I put the batter onto the griddle using either a 1/3 or a 1/2 cup depending on how big we want them.  This will make a thicker fluffier batter.  If you want to use these as crepes you can add more milk or water to make it a thinner consistency.

This makes a very large batch.  They do freeze well and can be reheated.  I like to make the smaller size pancakes to pop in the toaster out of the freezer for those mornings when we're in a hurry!

Enjoy!

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