Pumpkin Pancakes

Is it too late to still be eating pumpkin things? I hope not! because I just found a can of pumpkin puree in my cabinet (It wasn't expired, I promise!) and thought what could be better than a few pumpkin pancakes for brunch today! As you can see, I let a few of the bottom ones burn, I was distracted by a show I was watching. (oops!) But if you're a little more attentive than me, I'm sure they'll turn out like my top few - nicely browned. Also, the serving size is six, even though there are only five in the picture. I gobbled one up before I took the picture - they were too tempting!

Pumpkin Pancakes
Servings: 6 Pancakes    Prep Time: 12 minutes    Cook Time: 20 minutes

Ingredients:

• 3/4 cup almond milk
• 1/2 cup pumpkin puree (I'm saving the rest of my can for another batch later this week!)
• 1 egg
• 1 tbs vegetable oil
• 1 cup gluten free flour
• 2 tbs brown sugar
• 1 tsp baking soda
• 1 tsp nutmeg
• 2 tsp cinnamon
• pinch of salt
• 1/4 cup white sugar

Directions:

1. Combine the wet ingredients in a bowl, stirring together the milk, pumpkin, egg and oil.
2. In a separate bowl mix together the flour, brown and white sugar, baking soda, nutmeg, cinnamon and salt.
3. Slowly add the dry ingredients to the wet and mix until there are no more lumps. 
4. Put a pan on high heat on the stove, letting the pan get nice and hot before adding the mix.
5. Now you're ready to make your pancakes! I enjoyed mine with some maple syrup and nice hot cup of coffee. 

Now I'll just leave you with this little crochet elephant I finished not too long ago. He is very handy for holding odds and ends when you're doing stuff: that extra pen that keeps rolling off the table, the other knitting needle that keeps getting lost in the couch cushions and a little pine twig that makes my kitchen smell really nice.