Pumpkin Pancakes (Gluten Free)

I made these for breakfast this morning and they were great with Maple Syrup.

Ingredients:

1/2 cup sorghum flour
1/4 cup coconut flour
1/4 cup quinoa flour or quinoa flakes
1/4 cup tapioca starch or arrowroot starch
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger (optional)
1/4 teaspoon nutmeg

1/3 cup cooked pumpkin puree (canned pumpkin is fine)
2 tablespoons oil- grapeseed, organic canola, coconut
2 tablespoons raw agave nectar or honey
1 large free-range organic egg or 1T chia seeds + 1/4 c water, mixed
1 cup light coconut milk or other non-dairy milk, more if needed

Directions:
In a mixing bowl, whisk together the flours and dry ingredients. Mix the rest of the ingredients in a small bowl and then add to the dry ingredients. Mix with a whisk.

Heat up a griddle or large iron skillet and oil it lightly. I like to use spray Coconut Oil. When a drop of water pops and sputters on the griddle or iron skillet, it is ready to cook pancakes.

Drop about 1/4 cup of batter onto the hot griddle and quickly spread the batter into a circle using the back of a soup spoon. Don't make the pancakes too thick.

Cook the pancakes for two to three minutes till bubbles form; then flip the pancakes with a thin spatula and continue to cook until the underside is golden and the center is cooked through- roughly two more minutes.

If the pancake batter is too stiff to work with, add more coconut milk, a tablespoon at a time until you achieve a smooth pancake batter that you can smooth easily with the back of a spoon. However, if the center of the pancake is gummy, it may be that the batter is too wet. Adjust by adding a sprinkle of sorghum flour (not starch) into the batter.

Top with peach jam or pure maple syrup.