Pumpkin Pancakes

Confession:  The texture of most gluten-free baked goods/breads give me the heebie-jeebies.  I'd rather avoid the item altogether than eat an inferior gluten-free version.  So, most mornings, my breakfast consists of eggs, veggies and fruit.  But, let's be honest...a girl can only eat so many eggs before she's desperate for something, ANYthing else...even IF the texture is a little...ummm..."off".

Enter: Pumpkin Pancakes.  After a little experimentation and tweaking, I have to say that these are the most gluteny-textured gluten-free pancakes I've had so far.  They're super easy to whip up and delicious with a little butter (or butter substitute) and a drizzle of real maple syrup.

Ingredients:

1 cup rice flour

1/4 cup tapioca flour

1/8 cup almond flour

1 tbsp honey

1 1/2 tsp of baking powder (GF)

1/2 tsp cinnamon

1/4 tsp salt

1 egg

1 cup coconut, rice or almond milk (I use SoDelicious coconut milk)

1 tbsp extra virgin oilive oil

1/2 cup canned pumpkin

Directions:
Mix all ingredients together. Should be a bit lumpy and fairly thick.  Spread 1/8 - 1/4 cup of batter into a circle with a spatula or spoon.  Cook at approx 340 degrees F until golden on both sides. Makes aprox 10 - 20 pancakes.  Serve with pure maple syrup or agave nectar.  Also delicious with apple compote!

Variations:
Use 1/2 cup of mashed ripe bananas in place of pumpkin.  

Add pecans or walnuts into batter while baking to add a wholesome and delicious crunch!
  
If you're the only one eating GF, this batch will make WAY too many for one person.  I recommend laying the cooled pancakes on a cookie sheet and sticking them in the freezer for 20 min.  Once frozen, you can throw them all in a freezer container and pull them out a few at a time for breakfast/snack.  10-15 seconds in the microwave (high) and you're good to go!