# Components:
→ Dry Ingredients
01 - 1 cup gluten-free all-purpose flour blend
02 - 2 tablespoons coconut sugar or light brown sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cloves
09 - 1/8 teaspoon ground ginger
→ Wet Ingredients
10 - 2/3 cup pumpkin purée, not pumpkin pie filling
11 - 2 large eggs
12 - 3/4 cup milk, dairy or unsweetened non-dairy
13 - 1 teaspoon pure vanilla extract
14 - 2 tablespoons melted butter or coconut oil, plus more for cooking
→ Decorating Faces
15 - 1/4 cup mini chocolate chips or melted dark chocolate, gluten-free
16 - Whipped cream, berries, or maple syrup for serving (optional)
# Preparation Steps:
01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly blended.
02 - In a separate bowl, whisk pumpkin purée, eggs, milk, vanilla, and melted butter or coconut oil until smooth.
03 - Pour wet mixture into dry ingredients and stir gently until just combined, leaving some lumps in the batter.
04 - Preheat non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour 1/4 cup portions of batter onto the skillet. Cook 2 to 3 minutes, until bubbles appear and edges set. Flip and cook an additional 1 to 2 minutes until golden and cooked through.
06 - Transfer finished pancakes to plate and keep warm. Repeat process with remaining batter.
07 - Using a piping bag or zip-top bag with corner snipped, apply chocolate chips or melted chocolate to create Jack-o’-Lantern faces. Allow chocolate to set for 1 to 2 minutes.
08 - Serve pancakes warm, garnished with maple syrup, whipped cream, or berries as desired.
