These gluten free pumpkin pancakes are perfect for this time of year, whether served in October or for a Thanksgiving breakfast or brunch. I always make my banana pancakes with white rice flour and no gum at all, but with the bananas, you do not taste any grittiness and these definitely needed a bit of xanthan or guar gum. When I used regular white rice flour in this gluten free pumpkin pancakes recipe, I did notice some grittiness. I suggest trying sorghum flour or oat flour instead. And because it contains no starches, superfine rice flours should work well, too. Meanwhile, these were delicious anyway! Enjoy!