Gluten Free Pumpkin Pancakes

A perfect breakfast for a fall weekend….thanks to Eric Olson for the idea!

Ingredients

2 cups rice flour

2  1/2 tsp baking powder

1 tsp salt

1 Tbsp sugar

1  3/4 cups milk (or soymilk)

1 cup canned pumpkin *Freeze any leftover pumpkin for a future breakfast

1/2 tsp cinnamon

1/2 tsp nutmeg

1 egg, slightly beaten

1 Tbsp melted butter

Directions

In a bowl, sift together the flour, baking powder, salt, and sugar.  In a separate bowl, whisk together the milk and canned pumpkin.  Add the pumpkin mixture to the dry ingredients.  Also mix in the cinnamon, nutmeg, egg, and butter.  Let batter rest for 5 minutes.  Batter should be a thin consistency, so add more milk/soymilk if needed.  Heat griddle to 375 degrees (or heat an oiled frying pan over medium-high heat).  Cook pancakes until golden, about 2-3 minutes each side.