Pumpkin Pancakes

• ¾ cup canned or fresh pumpkin purée if on a Low Fodmap diet, make fresh from Japanese pumpkin or Kent pumpkin - about 360 gms – ¾ lb. fresh pumpkin
• 4 tbsp water
• 280 gms – 2 cups gluten-free and low fodmap all-purpose flour
• 2 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 3 tbsp brown sugar
• ¼ tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1 large egg
• 500 ml – 2 cups low fodmap milk
• 2 tbsp vegetable oil plus more for cooking

To Serve

• 2 tbsp pumpkin seeds optional
• 4 tbsp pure maple syrup optional
• 40 gms – ¼ cup blueberries optional
• 25 macadamia nuts optional