Gluten-Free Pancakes
1 1/2 cups canned light coconut milk OR milk
1 cup canned pumpkin puree (not pre-seasoned / sweetened pumpkin pie filling)
3 eggs
2 tbs light olive oil OR canola oil
2 tbs apple cider vinegar
1 tsp vanilla extract
2 cups gluten-free all purpose flour (preferably without added xanthan or guar gum)
4 tbs brown sugar
1/2 tsp salt
2 tsp gluten-free baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp allspice
1/4 tsp guar gum OR xanthan gum (OMIT if you are using a GF all-purpose flour mix that contains xanthan or guar gum)
extra oil for cooking pancakes
For Apple Pumpkin Gluten-Free Pancakes- 1 medium, cored, finely chopped apple
For Pecan Pumpkin Gluten-Free Pancakes - 1 cup chopped pecans
Plain Pumpkin Pancakes-
Combine milk, pumpkin, eggs, oil, vinegar and vanilla in a medium mixing bowl and beat until smooth and creamy.

In a separate medium mixing bowl combine gluten-free flour, sugar, baking powder, baking soda, spices, salt and xanthan OR guar gum. Whisk until thoroughly combined.
Add dry ingredients to wet ingredients and stir just until combined.
Pour about 1/2 teaspoon cooking oil in a heavy skillet and heat over medium high heat. Pour 1/4 cup pancake batter into preheated skillet and smooth into a circle with a spoon. Cook each side of pancake until golden, about 2-3 minutes per side. Add about 1/4 to 1/2 teaspoon oil to preheated skillet before pouring batter into skillet for each pancake. Serve warm. Yield- About 12 4-inch pancakes
Gluten-Free Apple Pumpkin Pancakes-
Core and finely chop one medium apple (no need to peel.) Spoon pancake batter into preheated, oiled skillet. Sprinkle about 1 tbs chopped apple on top of pancake- one side only. Flip and cook as for plain pancakes.
Gluten-Free Pecan Pumpkin Pancakes-
Chop 1 cup of pecans. Spoon pancake batter into preheated, oiled skillet. Sprinkle about 1 tbs chopped pecans on top of pancake- one side only. Flip and cook as for plain pancakes.