In a large bowl, combine milk, pumpkin puree, egg, oil, and vinegar.
In a separate bowl, combine flour, xanthan gum, brown sugar, baking powder, baking soda, spices and salt. Stir into the pumpkin mixture, stirring just enough to combine.
Heat a non-stick frying pan over medium high heat. Scoop batter onto hot frying pan, using approximately 1/4 cup per pancake.
Brown on both sides and serve hot.
Gluten-Free Flour Mix is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2010/11/gluten-free-pumpkin-pancakes-and-a-giveaway.html