Gluten Free Pumpkin Yeast Pancakes

These pancakes are light, fluffy and have the perfect taste of autumn. They are the perfect way to start any fall morning.

Yield: about 12 pancakes

Ingredients

For the pancake batter:

For the cinnamon glaze:

Instructions

In mixing bowl, whisk together warm milk and yeast. Let set for 5 minutes.
Whisk in eggs, pumpkin, oil and brown sugar.
Mix in flour, salt and pumpkin pie spice.
Once just incorporated, cover and let stand for 30 minutes.
Heat griddle or non-stick pan to medium-high heat. Spray will cooking spray or bit of canola oil.
Drop about ¼ cup batter on to hot pan and let cook until small bubbles form on surface.
Flip and let cook for another 1-2 minutes, or until lightly golden brown.
Repeat with remaining batter.
Whisk together glaze ingredients, adding more/less milk to achieve desired consistency.
Drizzle glaze over warm pancakes and serve immediately.
Recipe by Jenna Edmiston.