Vegan - Gluten Free - Serves 4
1 cup Bob's Red Mill Gluten-Free Baking Flour
2 tbsp Sugar
2 tsp Baking Powder
2 tsp Pumpkin Pie Spice
1/2 tsp Salt
3/4 cup Milk or Dairy Free Milk
1/2 cup canned Pumpkin Puree
3 tbsp Butter or Dairy Free Alternative, melted & divided
3 Eggs, or Egg Substitute in equal amount
1 tbsp Apple Cider Vinegar
Whipped Cream & chopped Pecans for garnish
Preheat the oven to 425 F. Place a 9 inch cast iron skillet in the oven.
In a large mixing bowl combine flour, sugar, baking powder, pumpkin pie spice and salt. Whisk until well blended.
Next add milk, pumpkin puree, 2 tablespoons melted butter, eggs, and apple cider vinegar to the flour mixture. Whisk until combined.
Place remaining butter in the heated cast iron skillet, swirling to coat the pan. Pour in batter and bake for 20 minutes, or until pancake is golden brown and cooked through. Serve warm with optional garnish and powdered sugar, butter, and syrup.