Pumpkin Spice Pancakes

Even though it's not fall here in Swaziland, I have been in a pumpkin and squash sort of mood lately. And in a pancake mood, too. So you can see where this is going. I based the recipe for these on one I found on the Gluten-Free Mommy's website and tweaked it a little bit. The results were fantastic - a moist and very flavorful pancake that tasted as delicious with a mere sprinkle of cinnamon sugar as they did with maple syrup drizzled on top. I caramelized some pecans and sprinkled them onto one of the pancakes as well, which was also heavenly. These are very easy to throw together, and if you're in the mood for a pancake that will taste like pumpkin bread, this is for you.  

Pumpkin Spice Pancakes

1/2 cup sorghum flour
1/2 cup white rice flour
1/4 cup potato starch
2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
2 1/2 tbsp. brown sugar
2 tbsp. oil
1 cup soy milk (or other nondairy milk, or water)
1 egg
7 heaping tbsp. pumpkin puree

Place all dry ingredients in a large mixing bowl and mix well. In a separate bowl, whisk together the egg, oil, and soy milk and pour into the dry mixture. Add the pumpkin puree and stir to mix. It is ok if there are a few lumps in the batter. Heat a skillet over medium heat and coat with cooking spray or melted butter. Drop about 1/4 cup of pancake batter onto the skillet for each pancake. When bubbles appear on the top of the pancakes, flip them over and continue to cook for another 3 - 5 minutes. These are very moist and may need a little more time than normal pancakes to cook all the way through. When they are done, remove from pan and serve immediately. Top with cinnamon sugar, pumpkin pie spiced sugar, caramelized pecans, whipped topping, or maple syrup. Delicious!!