Pumpkin Pancakes - Wheat/Gluten, Soy Free and Vegan

  This recipe for pumpkin pancakes came from the most recent issue of Something Special, a magazine for parents of children with special needs (for those of you new to this blog, my 3 year old son who has all these fun food allergies also has a rare chromosomal deletion resulting in intellectual disability). This is one of the few recipes I've ever found that we could follow exactly as written and these were wonderful. They tasted great, and not just for gluten free pancakes!
  Enjoy this yummy fall treat with other mix-ins like chopped nuts, raisins, or even vegan chocolate chips.
Makes approximately 12 5-inch pancakes (and several silver dollar sized pancakes, which my kids love!)

Pumpkin Pancakes

2 cups gluten free all purpose flour (We used Bob's RedMill GF All Purpose)
2 Tbl brown sugar
1 Tbl baking powder
1 1/4 tsp pumpkin pie spice (or 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger and 1/8 tsp ground cloves)
1 tsp salt
egg replacer for one egg
1 tsp vanilla extract
2/3 cup canned pumpkin puree
1 3/4 cup almond milk (or other non dairy milk), we used vanilla flavored
2 Tbl olive oil
Optional Soy Free Earth Balance buttery spread

Preheat a skillet on medium high heat.
Mix dry ingredients together in a large bowl.
In a separate bowl, mix all wet ingredients together. Whisk wet ingredients into flour mixture and stir until thick and slightly lumpy.
Pour about 1/4 cup at a time onto hot skillet. Once top of pancakes are no longer shiny (1-3 minutes), flip and cook other side. Spread with a layer of Earth Balance and top with maple syrup.
*Tip* keep finished pancakes warm while you cook the rest, place in an oven heated to 200 degrees.