Gluten-Free Pumpkin Pancakes Recipe
Author: Sunny Fit Life
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 4 Pancakes
Ingredients
- ¼ Cup Nutiva Organic Coconut Flour, 3 lb.
Coconut Flour
- ½ Teaspoon Pumpkin Pie Spice
- ¼ Teaspoon Baking Soda
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Salt
- ½ Cup Pumpkin Puree
- 3 Eggs
- ½ Teaspoon Apple Cider Vinegar
- 1 Tablespoon Coconut Oil (melted)
- ¼ cup Nut Milk or Filtered Water (use only if batter is extremely thick)
Instructions
- In a medium bowl, stir together the first 5 dry ingredients: coconut flour, pumpkin pie spice, baking soda, cinnamon, and salt. Mix well.
- In another medium bowl, whisk together the wet ingredients: sweet potatoes, eggs, apple cider vinegar, and coconut oil. Only add the water or nut milk if your batter is extremely thick. Please note that this batter is supposed to be somewhat thick, unlike traditional pancake batter.
- Slowly incorporate the wet mixture into the dry mixture bowl. Stir until the two mixtures are well blended.
- Heat a pan or electric griddle with a little coconut oil over medium-low heat, keeping the temperature closer to the low side. Place about ¼ cup of batter in the heated pan and use a spoon or spatula to form a pancake shape. Each pancake should be about ½ inch in thickness. Allow to cook for approx. 2 minutes, keeping a close watch on them. Edges will begin to firm up when they are ready to flip. They will not bubble like traditional pancakes, so watch carefully to prevent burning.
- Serve with real maple syrup--no fake stuff!
Recipe by Natural Health Tips | Wellness Articles | Wellness Blog for Moms | Homemade Remedies at https://www.sunnyfitlife.com/gluten-free-pumpkin-pancakes-recipe/