Pumpkin Buckwheat Pancakes {Gluten Free}

My hubby made some dee-licious pumpkin buckwheat pancakes!  They are such a fun fall variation on plain old pancakes.  The pumpkin puree made them so tasty, moist and fluffy and the mix of warm spices were perfect.  You can buy organic pumpkin puree or make your own.  Check out our pumpkin pie bread recipe to see how we made our own puree.  The buckwheat adds some great nutrition too, it's high in protein, iron and fiber.  Despite the name, buckwheat is not related to wheat and it IS gluten free.  Enjoy!

Recipe: (makes 18-24 pancakes)
Ingredients:
1/2 cup buckwheat flour
1/4 cup brown rice flour
1/4 cup sorghum flour
1/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground ginger
2 tablespoons sugar
1 cup rice milk (or you can use skim milk instead)
1/3 cup plus 2 tablespoons organic pumpkin puree (~7 oz)
1 egg
1 tablespoon canola oil

Directions:
1. Combine all the dry ingredients in a large mixing bowl, whisk together.  Next, in a separate smaller bowl, combine the wet ingredients (rice milk, pumpkin puree, egg, oil) and stir until well mixed.
2. Make a well in the center of the dry ingredients and slowly pour a small amount of the wet ingredients into the well, stir gently.  Continue to add the wets to the dry, mixing slowly so the batter stays aerated and fluffy.
3. Once fully combined let sit for a couple minutes while you heat up your griddle over medium-high heat.  Pour batter by the 1/2 cup onto the grill pan and cook as you would any other pancakes.  We generally flip when tiny bubbles appear around the edge of each pancake then cook an additional 1-2 minutes on the second side until done.  Serve hot with syrup, powdered sugar and fresh fruit.