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–+ servings

Gluten Free Pumpkin Pie Pancakes

Servings 6 pancakes

Ingredients

  • ¼ cup coconut flour 
  • 1 tsp cinnamon
  • ¼ tsp baking soda 
  • ¼ tsp Kosher salt
  • ¼ cup pumpkin cooked and puréed 
  • 3 tbsp almond or regular milk 
  • 1 tbsp pure maple syrup plus extra to serve 
  • 3 eggs
  • 2 tsp vanilla extract 
For serving
  • Pumpkin Pie Spice
  • Greek yogurt 
  • Blueberries 
  • Sliced apples

Instructions

  • Place all the dry ingredients in a medium-sized mixing bowl. Whisk to combine.
  • In another mixing bowl, add all wet ingredients and whisk until smooth. 
  • Heat the pan or griddle, add a little coconut oil, melt the coconut oil, and swirl to coat the pan or grill. 
  • Cook until the pancake starts to bubble and rise before turning over. 
  • Serve with yogurt, a sprinkle of Pumpkin Pie Spice, fresh blueberries, and apple slices. 
  • Drizzle with extra maple syrup. 
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