Unbelievable GF Pumpkin Pancakes

I found a recipe for pumpkin pancakes that I thought I might try for breakfast this morning. I tweaked the recipe a little bit and they turned out awesome! There was a half can of organic pumpkin puree in our refrigerator, and I had been planning to make some Gluten free pancakes this morning anyway. Perfect! They turned out light and fluffy, and were just a little bit rich with the maple syrup, so you don't have to have too many! 

Here's the recipe:

1 1/4 cups of GF all purpose baking mix

2 tsp. baking powder--(you have to make sure that your baking powder is Gluten free..some isn't, and most has cornstarch) 

1 tsp. pumpkin pie spice (I didn't have any pumpkin pie spice so I made my own using cinnamon, ground ginger, and ground allspice)

1/2 tsp. salt

6 TB. of pumpkin puree

2 TB. melted butter or coconut butter

1 cup milk (or you could use almond milk or any other nut milk)

1 egg (I used an egg replacer)

In a bowl just mix together all of the dry ingredients, melt your butter, and blend together the wet ingredients. Add the melted butter and then add the wet to the dry. These pancakes have a tendency to stick to the pan, so I just used a little more coconut oil on the pan to help keep them from sticking.

Serve with pure organic maple syrup, or you can make a yummy fruit topping by mixing together blueberries, orange juice, (or any other fruit juice) and cinnamon. Pour over your pancakes.