No Refined Sugar Gluten Free Pumpkin Pancakes

To prepare for making the gluten free pancakes, you first need pumpkin puree, the easy choice is to buy it in a can from your local world foods aisle in a supermarket, however, if it is pumpkin season, you can make it yourself. To make yourself, peel, remove the insides and chop up your pumpkin flesh, I used about 1/4 of a small pumpkin. Place on a baking tray and roast for about 30-40 mins until starting to brown and softened, then blend up with a stick blender or in a food processor then let it go cold.

Place your pumpkin puree in a large bowl and crack in both the eggs then add the mixed spice and gluten free plain flour. Beat together well until all combined and you get a thick batter.

Heat a medium frying pan and add a touch of oil or Frylight. Once hot, dollop about 2tbsp of the mix into make a pancake, you should be able to get 2 or 3 in a pan at once. Cook for about 1 minute then flip over and cook for another minute.

Repeat until all the gluten free pancake mix is used up.

They will be very slightly naturally sweetened from the pumpkin, however if you want them a little sweeter, serve with a drizzle of maple syrup or honey. These also freeze well too.