Halloween Pumpkin Pancakes

Halloween 

pumpkin pancakes 
with maple syrup

Halloween pumpkin pancakes without maple syrup

Ingredients:
2 1/2 cups gluten free all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger powder
1/2 tsp. pumpkin pie spice

1/2 tsp. salt
2 cups vanilla flavoured rice milk or almond milk
15 oz. can pumpkin puree
1/2 cup brown sugar
1/2 cup canola oil
Vanilla extract
Maple syrup (optional)
Chopped walnut (optional)
Directions:
1. Mix flour, baking powder, baking soda, salt, and spices and sieve.
2. In a separate bowl, whisk together non-dairy milk, pumpkin, brown sugar, canola oil, and vanilla extract.
3. Pour flour mixture slowly into the liquid mixture and keep mixing to avoid lump.
4. Brush non-stick skillet with canola oil (or spray) and heat over medium-high heat and Pour about 1/4 cup batter per pancake with the help of a round shape ladle onto the hot skillet and cook on each side for about 2 to 3 minutes, or until undersides are golden brown.
5. Serve with syrup and chopped walnuts