Gluten Free Pumpkin Pancakes

Tis the season for pumpkins! I love pumpkin season, I like carving them, decorating with them, and eating them.  Pumpkins are not only used for decoration, they can be used for nutrition.  They are high in fiber, contain vitamin A and antioxidants.  Here is a way to include more pumpkin into your breakfast routine.

Makes approx. 6 pancakes

Ingredients: 

• ½ cup of pumpkin puree
• 1 egg
• 2 Tbsp grapeseed oil
• 1 cup almond milk
• 1 cup brown rice flour
• ¼ cup arrowroot flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp allspice
• ¼ cup chopped pecans

Directions:

1. Heat up a frying pan on low-med heat  and pour 1tbsp of grapeseed oil on pan.
2. Mix together all wet ingredients (pumpkin puree, egg, 1 tbsp grapeseed oil, almond milk) together in a large mixing bowl.
3. Then add dry ingredients to the same bowl (brown rice flour, arrowroot flour, baking powder, cinnamon, all spice) and then mix into wet ingredients. 
4. Once all is mixed together well, add in chopped pecans.
5. Pour ¼ cup of batter on frying pan and wait for it to bubble before flipping.  Continue until batter is all gone.  Serve immediately. Enjoy!