An ode to Brinner, Pumpkin Pancakes

Today's post is en hommage to a friend and fellow blogger Jennifer. Several weeks back she posted a recipe for Pumpkin Pancakes that I just KNEW I had to convert to a gluten friendly version. They are super yum and although we had them for Breakfast on a special Sunday morning, they would definitely make a great Brinner (breakfast for dinner).

These are the ingredients from Jen's original recipe

• 2 cups Bisquick
• 2 eggs, lightly beaten
• 1/2 - 3/4 cup milk
• 1/2 cup pureed pumpkin
• 2 T sugar
• 2 tsp baking powder
• 1 tsp vanilla
• 1-2 dashes pumpkin pie spice

This is how I adjusted the recipe to be allergy friendly (not just gluten-free)

• 2 cups Gluten Free Bisquick
• 2 T ground flaxseed in 1/3 cup warm water
• 1 1/2 - 3/4 cup Almond milk
• 1/2 cup pureed pumpkin
• 2 T sugar
• 2 tsp baking powder
• 1 tsp vanilla
• 1-2 dashes pumpkin pie spice

Blend all ingredients until well combined. note* I used more milk than the original recipe called for and this may be due to the nature of the GF bisquick,  but you can always start with less and add more as Jen suggested.

I cooked these in our cast iron skillet with a bit of butter to give them a nice crispy outside and they were a hit with the fam. Very tasty with a bit of syrup or agave nectar, and savory with a sprinkle of salt and pepper...so they go either way and are a nice alternative to potato pancakes.