Gluten-free Pumpkin Pancakes

-1 In a large bowl, whisk the eggs with the milk, oil, maple syrup, vanilla extract and pumpkin puree until smooth.
-1 Add in the flour, baking powder, baking soda, salt and pumpkin pie spice and stir together until a thick batter forms.
-1 Heat a large pan on medium/low heat. Once hot, grease with a little butter or cooking spray. 
-1 Pour 1/3 cup of batter into the pan and gently spread it to form a palm-sized pancake. Cook on one side for about 1 minute, then flip and cook for additional minute. Repeat with remaining batter, making sure to grease the pan between batches. 
-1 Serve fresh with pure maple syrup and your choice of toppings!