Gluten-Free Pumpkin Spice Pancakes

This recipe is a great fall standby, especially for when you have extra pumpkin sitting around.

¾ cup sorghum flour
¼ cup almond meal
¼ tsp salt
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cardamom
pinch of ground nutmeg
2 tsp baking powder
½ cup pumpkin puree
½ cup soy or nut milk
½ cup warm water
2 tbsp brown sugar
1 tbsp vegetable oil

In a large bowl, sift or whisk together the flour, salt, spices, and baking powder. In a medium bowl, whisk together the pumpkin, milk, sugar and oil until well combined, then mix wet into the dry until combined. I use around ¼ - ½ cup of batter for each pancake, fried in a small pat of earth balance. The recipe makes 4 of the bigger pancake