Gluten-free Pumpkin Pancakes

Ingredients

• 1.5 cup Pamela’s Baking & Pancake Mix
• 1 teaspoon cinnamon
• ½ cup canned pumpkin
• 1 cup almond milk, at room temp
• 1 large egg
• 2 tablespoons melted coconut oil (plus a little more for the pan)
• 2 T cane sugar
• butter (optional)
• maple syrup
• 1½ cups Pamela’s Baking & Pancake Mix
• 1 teaspoon cinnamon
• ½ cup canned pumpkin
• 1 cup almond milk, at room temperature
• 1 large egg
• 2 tablespoons melted coconut oil (plus a little more for the pan)
• 2 tablespoons cane sugar
• Butter (optional)
• Maple syrup

Instructions

1. In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.
2. In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
3. Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
4. Heat a nonstick pan with a little coconut oil. Scoop the batter onto the pan using a ¼ cup measuring scoop. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown. Repeat with remaining batter.
5. Serve with butter and maple syrup.
6. In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.
7. In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
8. Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
9. Heat a nonstick pan with a little coconut oil. Scoop the batter onto the pan using a ¼ cup measuring scoop. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown. Repeat with remaining batter.
10. Serve with butter and maple syrup.