We'll take any conventional pancake recipe and raise you a gluten-free and decidedly more delicious version—with pumpkin, at that. The warm notes of cinnamon, nutmeg, and ginger make for an autumn breakfast you'll want to make over and over.

This recipe yields 8 pancakes

Directions

1. Combine all the dry ingredients into a bowl and stir with a fork or pastry blender.

2. In a separate bowl, beat eggs, pumpkin, nut milk, maple syrup, vanilla, and lemon. Add coconut oil and mix well.

3. Add the dry ingredients to the wet and whisk.

4. Heat a skillet to medium/low heat and scoop ¼ cup of batter into the pan. Allow it to cook low and slow. About 3 - 5 minutes on each side. 

5. Serve with maple syrup.

TIPS

**Although the batter has the consistency of a regular pancake mix, it will take longer than expected to cook. In order not to burn them, cook them low and slow.