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In a medium bowl, mix together the gluten free pancake mix and the cinnamon.
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In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
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Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
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Heat a nonstick pan with a little coconut oil.
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Scoop the batter onto the pan using a ¼ cup measuring scoop.
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Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown.
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Repeat with remaining batter.
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Serve with butter and maple syrup.