Gluten Free Pumpkin Oatmeal Pancakes

I am down to my final week of summer vacation, sigh.  This week will be a week of lesson planning, house cleaning, laundry, and waking up earlier.  Even though I do love having the time off during the summer, there are a lot of things that I look forward to in the fall.  I can't wait for college football (go Ducks!), the holidays (yes, I start celebrating Christmas November 1st), Starbucks' Pumpkin Spice Latte, and, actually, anything with pumpkin.  Today, to kick of my countdown to going back to school, I decided to make pumpkin pancakes for breakfast to remind me of all of the things I love about fall.  Also, I don't have an oven yet to make pumpkin bread.  :)

Pumpkin is actually pretty healthy as it has a lot of fiber and it is filling.  It is also easy to incorporate in to a lot of recipes. Today, I actually used my Gluten Free Oatmeal Pancakes as a base for making pumpkin pancakes.  To start, all you need:

• 1/2 cup certified gluten-free oats
• 1/2 cup pumpkin (not pumpkin pie mix)
• 2 eggs
• 1/4 cup milk
• 1 teaspoon baking powder
• 1 tablespoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 cup pecans (optional)

Mix all of the ingredients together in a medium sized bowl until there are no lumps of pumpkin.  Take 1/4 cup scoops of the batter and place in a well-greased pan over low-heat.  Cook for about 5 minutes and then flip over and cook for 5 minutes on the other side.  You can eat these with whipped cream and more pecans, apple butter, or traditional maple syrup and butter.

Any favorite fall recipes?  Share them in the comments section!