Gluten Free Coconut Flour Pumpkin Pancakes
Gluten Free Coconut Flour Pumpkin Pancakes

Servings: 8


12 eggs

1 1/2 cups canned pumkin

3/4 cup milk

3 teaspoons pure vanilla extract

3 teaspoons pumpkin spice

3 teaspoons cinnamon

6 tablespoons coconut flour

pinch of salt

1/2 teaspoons baking soda (aluminum free)

Cooking Instructions:

Mix the eggs, milk, vanilla and pumpkin in a bowl. In another mixing bowl blend the rest of the dry ingredients. Next add the dry ingredients into the bowl with the wet ingredients.

Grease a pan with olive oil, ghee butter or coconut oil. I would suggest pouring less batter into the pan to make a smaller pancake as they tend to flip more easily without breaking. Cook the pancakes on low-medium heat for 7 minutes, flip the pancakes and cook for another 7 minutes.

Top Ideas: organic butter, coconut oil, pure maple syrup, berries, goat cheese or even a nut butter