Gluten Free Pumpkin Pancakes - cooking recipe

Ingredients

1 cup sorghum flour, 'sweet' white
1/2 cup tapioca flour
1/2 cup rice flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 tablespoon ground cinnamon
1/4 teaspoon ground cloves
2 eggs
4 tablespoons margarine (applesauce or oil as substitute)
1 1/2 cups milk (coconut or rice milk as substitute)
1 cup pumpkin puree

Preparation

1. Melt margarine. Beat eggs until fluffy then add the melted margarine and milk to the eggs.
2. Add the dry ingredients, mix.
3. Add pumpkin, mix.
4. Heat pan to medium heat. Ladel the batter into the pan and smooth out. Cook till golden brown on each side.