Pumpkin Pancakes

It seems we can’t get enough pumpkin during the holidays- try these great pancakes.

Ingredients

• 1 egg
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups milk
• 2 tablespoons melted butter + additional for coating pan
• 2 cups Bob’s Red Mill Gluten Free Pancake Mix
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 2 teaspoons gluten-free baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice and salt. Stir dry ingredients into the pumpkin mixture until just combined.
2. In a large bowl, whisk together eggs, pumpkin puree, milk, vanilla extract and melted butter.
3. Slowly add pancake mix and stir to incorporate.
4. Coat a large cast iron skillet with butter and heat over medium.
5. Ladle pancake patter into heated skillet, and cook until top begins to bubble and slightly golden on one side before flipping.
6. Flip and continue cooking until other side is golden and cooked through.