I am very excited about the latest gluten-free challenge by Linda at The Gluten-Free Homemaker: Gluten-Free Pancakes and Waffles. The temperature is starting to drop which always makes me feel like cooking a hot breakfast and Linda has provided me with the perfect excuse to experiment while cooking!
This recipe makes approximately 24 – 4 inch pancakes. You can halve the recipe or freeze the leftovers and warm them up in the microwave on a busy morning.
Ingredients:
1 1/4 brown rice flour 
1/2 cup tapioca flour
1/4 cup potato starch
1/2 teaspoon xanthan gum
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 tablespoons brown sugar
1 teaspoon cinnamon
4 large eggs, beaten
1 1/2 cups milk (or rice milk)
1 cup pureed sweet potatoes
1/2 cup oil
Directions:
In a large bowl, combine flour, baking powder, salt, sugar, and cinnamon. Make a well in the center of the mixture.
In a small bowl combine eggs, milk, pumpkin, and butter. Add to the dry ingredients; stirring until ingredients are thoroughly mixed together.
Pour about 1/4 cup of batter for each pancake onto a hot, lightly greased griddle. cook until the edges look cooked; flip and cook the other side. 
What is your favorite type of pancake or waffle?
For more gluten-free recipes, visit Gluten-Free Wednesdays at The Gluten-Free Homemaker.
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