Gluten free pumpkin pancakes | Cozy Fall Breakfast Recipe

Ingredients

• 3 large eggs
• 4 Tablespoons granulated white sugar
• 1 ½ cups pumpkin puree
• 4 Tablespoons unsalted butter (melted and cooled)
• 1 ½ Tablespoons vegetable oil or another neutral oil
• 1 ½ cups milk
• 2 cups 1-to-1 gluten-free flour (such as Bob’s Red Mill)
• 1 Tablespoon gluten free baking powder
• ½ cup gluten free rolled oats
• 1 ½ teaspoons ground cinnamon (or pumpkin pie spice (and eliminate the additional nutmeg))
• 1 teaspoon salt or to taste
• ½ tsp ground nutmeg
• 1 teaspoon vanilla extract