Gluten-Free Pumpkin Pancakes

• 2 whole Eggs
• 2/3 cups Almond Milk
• 1 teaspoon Vanilla
• 2 Tablespoons Maple Syrup, Plus More For Serving
• 1 cup Canned Pumpkin Puree
• 2/3 cups White Rice Flour
• 1 cup Almond Meal
• 1 teaspoon Baking Powder
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Salt
• 1 teaspoon Coconut Oil Or Butter, For Greasing

1. In a large mixing bowl, whisk together the eggs, milk, vanilla, maple syrup and pumpkin. Stir in the flour, almond meal, baking powder, cinnamon and salt.
2. Place a large non-stick skillet or griddle over medium-low heat. Lightly grease it with oil or butter. Add the batter to the pan, 1/4 cup for each pancake. You'll make 2-3 at a time depending on the size of your pan. Cook 2 minutes, or until small bubbles start to appear on the surface. Flip the pancakes and cook for another 2 minutes, until the pancakes are firm and lightly browned. Remove cooked pancakes from the pan and repeat cooking the rest of the batter.
3. Serve the pancakes with maple syrup and butter.

eggs, almond milk, vanilla, maple syrup, white rice flour, baking powder, ground cinnamon, salt, coconut oil

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/gluten-free-pumpkin-pancakes/ (may not work)