Pumpkin Pancakes

These make great finger foods, I freeze them & pull out for the toaster as needed. My daughter & I love them.

1/2 cup sorghum flour
1/2 cup rice flour
1/4 cup tapioca flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon salt
2 Tablespoons white sugar
2 Tablespoons of brown sugar

1 teaspoon gluten free vanilla
1/2 cup pumpkin puree
2 Tablespoons Canola Oil
1 cup “safe” milk (cow’s, soy, coconut, water, etc)
1 egg

Directions: In a medium bowl, mix all dry ingredients. In a separate bowl, stir together wet ingredients. Mix wet ingredients into dry ingredients. Cook pancakes in a skillet or on a griddle with canola oil. I use about 1/4 cup of batter for each pancake. These will not bubble to indicate being ready for flipping. Instead, flip when the edges are dry.