Gluten-Free Pumpkin Pancakes

1 1/4 c GF Flour Mix (I used 1/2 c millet, 1/2 c potato starch, and 1/4 c oat flour)
2 t baking powder
1/2 t baking soda
1/4 t Xanthan gum
1 t cinnamon
1/2 t salt
2 T raw or brown sugar
7 T pumpkin puree (about 1/2 can of pumpkin)
2 T oil
1 c milk (cow, rice, nut)
1 egg (or replacer)

Stir dry ingredients together. In a separate bowl, wisk the wet ingredients. Mix wet ingredients into dry ingredients. Heat your a griddle and oil it with coconut or canola oil. Pour about 1/3 c of batter and cook until bubbles start to burst and the better stiffens. Flip and cook the other side for another minute or two.

These will have a slightly moist consistency to them but the flavor is great. My allergy son, who hasn't seemed to like much of anything I've made gluten free, loved these. Yeah for one small success. Oh, my husband and non-allergy son liked them too.

** Sorry no picture, they were eaten too fast and I was just overjoyed they were being eaten. I'll get a picture next time.