Pumpkin Pancakes

1 1/2 cups Bob's Red Mill All Purpose GF Flour

1/2 cup Quinoa flour

1/4 cup Sugar

1 tsp Baking Soda

1/2 tsp Salt

2 tsp Xantham Gum

1 tsp Cinnamon

1 quart Vanilla Soy Milk or Water, enough to make the batter thin

1 12 oz can Pumpkin

Mix it all together then put it on a hot griddle. Make sure to spread out the batter to make it thin. Use non stick cooking spray for best results. They are not fluffy like normal pancakes, but still good.

I serve these to Jaxon with soy margarine and Maple syrup. He likes blueberries on top. He would eat them 24/7 if I let him and this recipe makes a TON! We let them cool then throw them in a bag in the refrigerator or freeze some.