Gluten Free Pumpkin Pancakes - cooking recipe

Ingredients

2 cups gluten-free flour, mix
2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups skim milk
1 cup canned pumpkin (NOT pumpkin pie mix)
1/4 cup butter, melted
2 large egg yolks
4 large egg whites

Preparation

Combine first 5 ingredients in a large bowl.
Make a well in the center of the mixture.
Combine milk and next 3 ingredients.
Add to flour mixture, stirring just until dry ingredients are moist.
Beat egg whites at high speed with an electric mixer until stiff peaks from.
Gently fold into pumpkin mixture.
Pour 1/4 cup of batter for each pancake onto a hot non-stick griddle or skillet.
Cook pancakes until tops are covered with bubbles and edges look cooked.
Turn and cook other side.