Coconut Flour Pumpkin Pancakes

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 cup Pumpkin, canned

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1/2 cup Coconut milk, unsweetened

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 3 tbsp Coconut flour
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Coconut oil

Found on popsugar.com

Description

Directions

• Preheat a grill pan over medium heat and grease with coconut oil. In a large bowl, combine eggs, coconut milk, vanilla, maple syrup, and pumpkin. Mix well to combine. In a separate smaller bowl, combine coconut flour, cinnamon, baking soda, and salt. Sift the mixture to remove lumps and distribute ingredients thoroughly. Slowly fold the flour mixture into the wet mixture to combine. Do not overmix. Place 1/4 cup of the batter on the preheated grill pan to form a 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. Transfer pancakes to a cooling rack and repeat the process for the remaining batter. Keep pancakes in the refrigerator up to one week or in the freezer up to a month.