One of my all time favorite foods during the fall are Pumpkin Pancakes. Even better is when they are gluetin free!
Gluetin Free Pumpkin Pancakes
Serves 1 or 2 (depends on how hungry you are)
1/2 cup of Arrowhead Millls Kamut Pancake Mix
1 tbsp. honey
1 tbsp canola oil (I suggest using coconut oil)
1/2 cup of milk (I use rice milk)
3 spoonfuls of puree'd pumpkin
1 tsp of cinnimon
Stir all ingredients together and only long enough for the lumps to disapper. Heat up your frying pan or griddle until it is nice and warm. Add a sliver of butter to the warm pan. Once the butter has melted put about 1/2 cup of batter in your frying pan and griddle. You know how to cook pancakes... repeat process until all the batter is gone. Serves about 3 pancakes which is more then enough for me.
I like to top it with brown sugar, bananas and a glass of freshly squeezed orange juice, but traditional maple syrup works too.
Notes About the Recipe: I really like banana's in/on my pancakes and to do this just slice your bananas and put them in the batter. Make sure you have a really greased pan or more butter so that the bananas don't stick to your pan when you flip over your pancake.