Since it is the holiday season I felt like making some pumpkin pie for lunch. Simple and fast. Open a can of pumpkin, stir in some agave sweetener, pinch of salt, pumpkin pie spice to taste, two tablespoons of gluten free pancake mix and an egg. For liquid I used skim milk. I mix it right in a glass baking dish and serve from same.
Cover and microwave for four minutes. Let it sit for two minutes, microwave for one more minute.