Paleo Pumpkin Spice Pancakes

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Blueberries or berry, fresh
  • 1/4 cup Pumpkin puree, pure

• Refrigerated

  • 3 tbsp Almond milk, unsweetened
  • 2 Eggs

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 tsp Baking powder
  • 1 tsp Pumpkin spice mix
  • 1 tsp Sea salt
  • 1/2 cup Tapioca flour
  • 1/2 tsp Vanilla extract, pure

• Dairy

  • 1 tbsp Coconut oil or ghee

Found on ahealthylifeforme.com

Description

Ingredients

• ½ cup Almond Flour
• ½ cup Tapioca Flour
• 1 teaspoon baking powder
• ? teaspoon sea salt
• 1 teaspoon pumpkin spice mix {recipe here}
• 2 eggs
• ¼ cup pure pumpkin puree
• ½ teaspoon pure vanilla extract
• 3 tablespoons unsweetened almond milk
• 1 tablespoon coconut oil or ghee, divided {for greasing pan}
• ¼ cup fresh blueberries or berry of your choice
• maple syrup

Directions

• In a bowl combine almond flour, tapioca flour, baking powder, and sea salt
• Add in eggs, pumpkin puree, almond milk and vanilla stir until evenly blended together.
• Heat coconut oil ghee in a non stick skillet over medium heat {divide out the coconut oil adding a bit for each pancake}
• Pour in batter in batches ¼ cup.
• Let cook for 2-3 minutes on each side or until golden brown
• Continue with remaining batter
• Transfer to a plate before serving top with fresh peaches, blueberries and pure maple syrup