Pumpkin Pancakes

I thought about these pancakes all weekend. I knew there had to be some way that I could eat some baked good.

I can't eat corn right now, so I can't use baking powder (if you have tips on that, let me know). That means that these are not fluffy light pancakes. Sometimes you see pictures of pancakes that double in height. That's just never going to happen here.

Now, some of you know that I live alone. The huge perk is that I can completely control what food is in my house and when I have to change stuff up, I don't have to worry about anyone else's preferences or likes. The downside is that I don't have anyone to be a second taster. So I thought these pancakes tasted good, but I don't know if they would pass for anyone else. But I'm sure with enough maple syrup, anyone would love these!

Pumpkin Pancakes

3/4 cup buckwheat flour

1/2 cup brown rice flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp clove

1/2 tsp ground ginger

3/4 cup pumpkin puree

1/2 cup rice milk

2 tbs oil

1 flax egg = 3 tbs boiling water + 1 tbs ground flaxseed (add together and let sit for at least 2 minutes)

Mix your flax egg together first, so it has time to sit. Mix the dry ingredients together. Add the wet ingredients. Adjust liquids as needed.

As you cook this, there won't be air bubbles like normal pancakes. Watch carefully and you will see the edges start to firm up when the pancake is ready to flip.