Pumpkin Pancakes

2 Cups Andrea’s Gluten Free Pancake Mix
½ tsp. Nutmeg
1 tsp. Cinnamon
½ tsp. Cloves
2 tbsp Brown Sugar
1 Cup Pumpkin Puree (not pie filling)
2 Eggs
1 ½ Cups Milk
2 tbsp Melted Butter

Mix all wet ingredients until smooth. In a separate bowl mix all dry ingredients. Slowly fold all dry ingredients into wet ingredients.

Do not over mix. This is super tasty with whipped cream and a sprinkle of cinnamon sugar on top!

Egg Free / Dairy Free Alternative:

Omit eggs, milk and butter and replace with:
1 tbsp of canola oil
1 1/3 c almond milk
Add 2 tbsp brown sugar