Pumpkin-Almond Pancakes

• 2.1 ounces tapioca flour (about 1/2 cup)
• 1.3 ounces white rice flour (about 1/4 cup)
• 1 ounce stone-ground whole-grain corn flour (about 1/4 cup)
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 cup canned pumpkin
• 1/4 cup vanilla almond milk
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup maple syrup

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, brown sugar, and next 4 ingredients (through allspice) in a medium bowl; stir with a whisk. Combine pumpkin, almond milk, oil, vanilla, and eggs; stir with a whisk. Add to flour mixture, stirring until smooth.
2. Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 tablespoons batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned. Serve with maple syrup.

tapioca flour, white rice, stoneground, brown sugar, baking powder, ground ginger, ground cinnamon, ground allspice, pumpkin, vanilla almond milk, canola oil, vanilla, eggs, maple syrup

Taken from www.myrecipes.com/recipe/pumpkin-almond-pancakes (may not work)