Ingredients

• 1 cup Gluten Free 1-to-1 Baking Flour (148 g)
• 2 Tbsp Sugar (27 g)
• 2 tsp Baking Powder
• 2 tsp Pumpkin Pie Spice
• ½ tsp Salt
• ¾ cup Milk or Dairy Free Milk (180 mL)
• ½ cup canned Pumpkin Purée (122 g)
• 3 Tbsp Butter or Dairy Free Alternative, melted and divided (43 g)
• 3 Eggs, or Egg Substitute to equal 3 eggs
• 1 Tbsp Apple Cider Vinegar (15mL)
• Whipped Cream and chopped Pecans, optional, for garnish

Instructions

1. Preheat the oven to 425°F. Place a 9-inch cast iron skillet in the oven.
2. In a large mixing bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt. Whisk until well blended.
3. Next add milk, pumpkin puree, 2 tablespoons melted butter, eggs and apple cider vinegar to the flour mixture. Whisk until combined.
4. Place remaining butter in the heated cast iron skillet, swirling to cover the bottom of 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.