In a large bowl combine sifted flour, xanthan gum, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
In a small bowl whisk together milk, pumpkin, eggs, and oil.
Add pumpkin mixture all at once to flour mixture and stir just until moistened (batter should be slightly lumpy) and may be a little sticky.
Let batter rest for 5 minutes.
For each pancake, pour about ¼ cup of the batter onto a hot, lightly greased griddle or heavy skillet, spreading / flattening batter if needed.
Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown.
When the top starts to bubble, it is time to flip the pancakes.
Options: Top with seasonal berries, nuts and powdered sugar, maple syrup, or caramelized sugar.
This recipe will make about 16 pancakes.
* If you can’t tolerate brown sugar, use 3 tablespoons turbinado sugar.