Pumpkin Maple Pancakes

Pumpkin Maple Pancakes

Makes about 17 pancakes

Ingredients

• 1 cup sorghum flour
• 1/2 cup besan (chickpea flour)
• 1/4 cup brown rice flour
• 1/2 cup potato starch
• 1 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoons sea salt
• 1 teaspoon cinnamon
• Pinch cloves
• 1/2 teaspoon ground ginger
• 1 teaspoon allspice
• dash nutmeg
• 1  1/4 cups pureed pumpkin
• 1/2 tablespoon ground chia seeds mixed with 2 tablespoons water
• 3 tablespoons olive oil
• 3 tablespoons maple syrup
• 2 cups unsweetened almond milk

Instructions

1. In a large bowl, whisk together the sorghum flour, besan, brown rice flour, potato starch, xanthan gum, baking powder, baking soda and sea salt. Make a well in the center of the flours and then stir in the rest of the ingredients, only adding a little almond milk at a time, until all is incorporated. Whisk together until very smooth.
2. In a large non-stick griddle or frying pan, heat 1/2 teaspoon coconut oil over medium heat and coat pan with hot oil. Drop 2 to 4 pancakes (1/4 cup batter each), depending on the size of your range/pan and quickly but gently swirl the pan to make the batter of the pancakes spread out into even circles, about 4 inches wide.
3. Let cook, without disturbing for about 1 1/2 to 2 minutes, or until the pancake easily slides off the pan with the help of a thin spatula.
4. Flip over and continue to cook the other side of the pancake for about 1 additional minute, or until both sides are speckled with dark golden brown patches. Repeat until all the batter has been cooked.
5. Stack high and serve with maple syrup.

Source: allysonkramer