Gluten Free Pumpkin Pancakes

I've been horribly remiss about posting recipes here for the last few weeks. So here's a new one that I'm particularly pleased with. Proportions are approximate.

1/3 can pureed pumpkin
2 tbsp molasses
3-4 eggs
1/2 cup milk
1 tsp cinnamon
1/2 tsp grated fresh nutmeg
1/2 tsp ground cloves
1/2-3/4 cup Bob's Red Mill Gluten Free Pancake Mix

Whisk together the wet ingredients and spices. then Whisk in the pancake mix. You want a thin batter for these, so play with the wet and dry ingredients a bit. The eggs will hold the pancakes together, so lots of pancake mix is not necessary.

I cook them in a hot crepe pan and make large, think pancakes and serve them with hot Grade B maple syrup and plenty of unsalted butter.

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