Gluten//Grain//Dairy-Free Pumpkin Pancakes

Gluten//Grain//Dairy-Free Pumpkin Pancakes

This is my favorite Sunday treat! And no – I definitely don’t have these every weekend. We may have them once every couple of months when William and I aren’t traveling. 

Since they are gluten-free, grain-free and dairy-free, they are a feel good meal. Also, considering they taste just as good as “regular” pancakes you (and your kids!) will love them – 

Feeds: 6-8


         3 eggs


         ½ cup organic canned pumpkin

         
½ cup unsweetened almond or coconut milk

         
½ tsp vanilla extract

         
1 Tbs maple syrup

         
3 Tbs coconut flour

         ¾ tsp cinnamon

         1 tsp baking powder OR 
½ tsp baking soda

         
¼ tsp salt

         
Coconut oil for greasing pan

1.    Preheat a pan over medium heat and grease with coconut oil.

2.    
Combine eggs, almond/coconut milk, vanilla, maple syrup & pumpkin - & mix well. 

3.    
In another bowl, combine coconut flour, cinnamon, baking soda and salt. Sift and ensure all lumps are removed.

4.    Fold the dry mix into the wet mix to combine.

5.    Place ¼ cup of the batter on the preheated pan for each pancake. Cook 5 minutes or until pancakes begin to bubble in the center. Then flip and cook another 3 minutes on the other side until lightly browned.

6.    Transfer pancakes to a cooling rack and repeat the process for the remaining batter.

*Sometimes I get wild and add semi-sweet chocolate chips to mine

*Can refrigerate up to a week or freeze up to a month