# What You’ll Need:
→ 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
→ For Decorating Faces
15 - 1/4 cup mini chocolate chips or melted dark chocolate (ensure gluten-free)
16 - Optional: whipped cream, berries, or maple syrup for serving
# Step-by-Step Guide:
01 - In a large mixing bowl, combine gluten-free flour blend, coconut sugar or light brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger using a whisk until evenly blended.
02 - In a separate mixing bowl, whisk together pumpkin purée, eggs, milk, vanilla extract, and melted butter or coconut oil until the mixture is smooth.
03 - Pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently until just combined; leave some lumps for best texture and do not overmix.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with additional butter or coconut oil.
05 - Ladle 1/4 cup batter for each pancake onto the skillet. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges begin to set. Flip each pancake and continue cooking for 1 to 2 minutes until golden and cooked through.
06 - Remove cooked pancakes to a warm plate and repeat with remaining batter, re-greasing skillet as needed.
07 - Arrange pancakes, then use mini chocolate chips or pipe melted dark chocolate to create Jack-o’-Lantern designs. Allow the chocolate to set for 1 to 2 minutes.
08 - Serve pancakes warm, optionally topped with maple syrup, whipped cream, or fresh berries.
