Pumpkin Pancakes with Apple Cider Syrup

You know those nights you just need something fast and easy, not much prep, and tastes good.

Those nights for us are the "breakfast for dinner" nights.

I love them.

I made these pancakes, I got the recipe from Aubrey over at Tasty Little Morsels, and with a little modification they are great tasting pancakes with a great GF texture.

I would only make 1/2 the recipe of syrup, unless you are a major syrup eater, we have at least a cup leftover.

Pumpkin Pancakes

2 eggs

3/4 c. pumpkin

1/4 c. oil

Mix together. Add in:

2 T. sugar

1 1/2 t. baking powder

1 1/2 cups GF mix

1/2 t. rounded xanthan gum

1/2 t. each: cinnamon, nutmeg, ginger, baking soda and salt.

Mix together with the wet ingredients and then stir in about 1 1/2 c. milk or until desired consistency. Cook on a hot griddle and serve with Apple Cider Syrup.

Apple Cider Syrup

1 c. sugar

2 T. cornstarch

2 c. apple juice or cider

2 T. lemon juice

Mix well and boil for 1 minute.