Some of my favorite memories growing up are when my dad would make pancakes on Saturday mornings. Last weekend I had my parents over for a twist on the old classic, and it was a hit! I'd venture to say they were the best pancakes I've ever had in my life!
1 cup canned pumpkin puree
1 egg or egg substitute2 Tbs vegetable oil
2 Tbs apple cider vinegar
2 cups all purpose flour (I used Arrowhead gluten free baking mix)
3 Tbs brown sugar2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp minced ginger
Mix all ingredients together and ladle them 1/4 cup at a time. Let cook on one side until the bubble on the edges, then flip. Do not flip more than once.
Serve with butter, real maple syrup and sprinkle with chopped pecans.































