Gluten-Free Oatmeal Pumpkin Pancakes

Your favorite Sunday stack is about to get an autumnal remix! These gluten-free oatmeal pumpkin pancakes were made for slow mornings, so turn up the tunes and put on a cup of tea or coffee - you'll want to savor every bite. Better yet, double or triple the recipe to instantly turn any old family and friends brunch into a new seasonal tradition.

Directions

1. Stir together all dry ingredients in a medium-sized mixing bowl. Add pumpkin, eggs, milk and vanilla and stir until no clumps remain. Let sit for 5 minutes to thicken.
2. Lightly grease your pan/griddle and pour about a 1/4 cup of batter onto the surface for each pancake, spreading the batter out as needed until it is about 1/4" thick (if batter seems too thick, add additional milk, a tablespoon at a time, until batter is still thick, but pourable). Cook pancakes 1-2 minutes on each side until golden-brown, flipping only once when the edges look set, and the tops start to lose their shine. Repeat with remaining batter.
3. Divide pancakes between two plates and top with maple syrup or any of your other favorite pancake toppings to enjoy.