Pumpkin Pancakes (Gluten Free)

• 34 cup rice flour
• 14 cup brown rice flour
• 2 tablespoons potato starch
• 1 tablespoon tapioca starch
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 12 teaspoon cinnamon
• 14 teaspoon ginger
• 18 teaspoon nutmeg
• 12 teaspoon salt
• 1 pinch clove
• 1 cup milk
• 6 tablespoons pumpkin puree
• 2 tablespoons melted butter
• 1 egg

1. Whisk flours, starches, sugar, baking powder, spices and salt in a bowl.
2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3. Fold mixture into dry ingredients.
4. Spray or grease a skillet and heat over medium heat: ladle pancake batter into about a 2" circle (it will spread a bit).
5. Cook pancakes until browned on both sides.
6. Serve with butter and syrup.
7. Makes about 12 3" pancakes.
8. ***You can use 1 1/4 cups of America's Test Kitchen GF Flour mix in lieu of the flour and starches listed out separately!
9. http://www.cooksillustrated.com/recipes/7854-americas-test-kitchen-gluten-free-flour-blend#.

rice flour, brown rice flour, potato starch, tapioca starch, sugar, baking powder, cinnamon, ginger, nutmeg, salt, clove, milk, pumpkin puree, butter, egg

Taken from www.food.com/recipe/pumpkin-pancakes-gluten-free-518859 (may not work)