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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup | pumpkin, canned | 1/8 | cup | almond milk, unsweetened | 1 | tablespoon | honey | 3 | large | eggs | 1 | tablespoon | coconut oil | 1 | teaspoon | vanilla extract, organic | 1 | teaspoon | cinnamon, ground, organic | 0.5 | teaspoons | sea salt | 1/4 | cup | coconut flour | 0.25 | teaspoons | baking soda, gluten free | 0.25 | teaspoons | nutmeg, dash to taste |
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Steps
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Sequence
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Step
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| | 1 | 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. | | 2 | 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! | | 3 | Notes
Servings: 7 small pancakes
Difficulty: Medium
By Rebecca Bohl (PaleoGrubs.com) |
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