Healthy Pumpkin Pancakes (Gluten-Free

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/4 cup Pumpkin puree

• Refrigerated

  • 3 tbsp Almond milk
  • 3 Eggs

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/4 cup Coconut flour
  • 1 Pinch Nutmeg
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on paleogrubs.com

Description

Ingredients

• 1/4 cup pumpkin puree
• 3 tbsp almond milk
• 1 tbsp honey
• 3 eggs
• 1 tbsp coconut oil, melted, plus additional for pan
• 1 tsp vanilla
• 1/4 cup coconut flour
• 1 tsp cinnamon
• Pinch of nutmeg
• 1/2 tsp salt
• 1/4 tsp baking soda

Directions

• In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!