Pumpkin Pancakes

• 1 ¼ Cups all-purpose [GF] flour
• 2 – 3 tbsp brown sugar
• 2 tsps. double acting baking powder
• ¾ tsp salt
• 2 tsps. cinnamon
• ½ tsp freshly ground nutmeg
• ¼ tsp allspice
• 1 egg
• 3/4 cup canned pumpkin
• 1 ½ to 2 cups milk
• ½ cup chopped pecans, toasted
• Salad oil
• Butter

Directions

1. In large bowl, mix first 8 ingredients. In small bowl, beat egg slightly; stir in pumpkin, 1 ½ cups milk, chopped pecans and 1 tbsp oil - add to flour mixture and stir just until flour moistened. Add more milk as needed – depends on how thick or thin you like your pancakes.
2. Heat skillet or griddle over medium-high heat until drop of water sizzles. Brush lightly with oil.
3. Pour batter by scant ¼ cupfuls onto hot skillet or griddle, making a few pancakes at a time.
4. Cook until bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until underside is golden.
5. Place on heated platter; keep warm. Repeat, brushing skillet with more oil, if needed. Serve with butter and real maple syrup.