Ingredients (serves 2):

• 1 Cup nondairy milk
• 3/4 Cup sorghum flour
• 3/4 Cup tapioca starch (may substitute with potato starch or cornstarch)
  • PLEASE NOTE: You may substitute both the sorghum flour & potato starch with 1 1/2 Cups WHEAT flour & OMIT the xanthan gum
• 3/4 Cup pecans, roughly chopped, toasted in a 350 degree oven for about 10 minutes.
• 1/2 Cup pumpkin puree (fresh or canned)
• 1 Tablespoon cane sugar
• 1 Tablespoon xanthan gum OR ground chia seeds
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Oil for your griddle / pan

Directions:

1. In a mixing bowl combine your sorghum flour, starch, coconut, sugar, xanthan gum, baking powder, ground cinnamon & nutmeg, and whisk to combine.  Whisk in your milk, pumpkin puree, and stir until smooth.  Toss in your toasted pecans and stir to fully incorporate.
2. Spoon 1/3 cup batter per pancake onto your GREASED griddle on medium-high heat, nudge into rounds (or squares, or triangles…you get the idea).  Cook until the top of each pancake forms bubbles (the top will start to appear as if it is “drying out” – you’ll see what I mean when you look at the below photo 🙂 ) & the bottom is golden.  Flip each pancake and cook until they are golden. Top with  your favorite maple syrup. 

3. Enjoy eating whole!