In a mixing bowl, combine the sweet rice flour, sugar, tapioca starch, baking powder, and salt. Whisk together until well combined.
In a separate bowl, whisk together pumpkin puree, milk, egg, and butter until smooth.
Combine the two bowls and mix well. Allow the batter to rest for about 5 minutes.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of vegetable oil and spread it evenly to coat the surface.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
Flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
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