Pumpkin Pancakes

Good morning everyone.
I woke up this morning to find the leaves changing colours and the air feeling a little more crisp and was inspired to put this recipe in here. I didn't get a chance to make it and take pictures because it was my day to sleep in and when I woke up the family was down for their morning nap.
This is a nice autumn inspired recipe and is really great with a chai tea latte to accompany it.

Pumpkin Pancakes

Makes 17

1 1/2 cups quinoa flour

1/4 cup packed brown sugar

2 tsp baking powder (gluten-free)

1 tsp baking soda

1 tsp ground allspice

1 tsp ground cinnamon (I use 2. I'm a cinnamon junky)

1/2 tsp ground ginger (I don't always add it)

1/2 tsp salt

1 3/4 cups buttermilk or sour milk (coconut, soy or lactose free depending on the thickness I want)

1 cup pumpkin puree

2 large eggs

2 Tbsp vegetable oil

1/2 cup toasted pecans (optional)

Whipped cream (optional)

Maple Syrup

Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt together in a large bowl. Mix well.

Whisk together the milk, pumpkin, eggs and oil in a medium bowl. Add the flour to the mixture and stir until just blended.

Grease a large nonstick frying pan or spray with cooking oil and place on medium heat. When hot, pour 1/4-cup portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown. Flip and cook the pancake for another 20-25 seconds, until the center springs back when pressed. If the pancakes buckled when sliding the spatula under them, lightly oil the pan again for the next pancake. Serve with maple syrup, pecans and whipped cream (if using).

*Note if you don't have buttermilk on hand, you can use sour milk. Make it by adding 1 Tbsp vinegar or lemon juice to 1 cup milk.