Pumpkin Pancakes

This gluten-free recipe is delicious.  I think you could easily use regular flour and milk if you are not gluten-free and casein-free.

1 1/4 c. GF flour mix*
2 tsp. baking powder
1 tsp. pumpkin pie spice OR the next 4 ingredients:

1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. allspice
1/8 tsp. nutmeg

1/2 tsp. salt
2 T. brown sugar
6 heaping T. pumpkin puree
2 T. margarine or oil
1 c. milk substitute
1 egg

Topping: Whipped topping or maple syrup.  We sprinkled a little cinnamon on top of syrup.

In medium bowl, whisk together dry ingredients.  In a separate bowl, stir together wet ingredients.  Mix wet ingred. into dry.  Cook pancakes in a skillet or on a griddle with butter or oil.  Use about 1/4 c. for each pancake.

*I used the following gluten-free flour mixture: 1 c. white rice flour, 1 c. brown rice flour, 2/3 c. potato starch flour, 1/3 c. tapioca flour.

Another tip: freeze leftover pumpkin in ice cube tray.  Use 6 cubes of pumpkin in recipe.