Servings: 7 small pancakes
Ingredients
1/4 cup pumpkin puree
3 tbsp coconut milk
1 tbsp honey
3 eggs
1 tbsp coconut oil, melted, plus additional for pan
1.5 tsp vanilla
1/4 cup coconut flour
1 tsp cinnamon
Pinch of nutmeg
1/2 tsp salt
1/4 tsp baking soda
1/2 C pecans
Instructions
1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda.
2. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, coconut milk, honey, eggs, oil, and vanilla.
3. Add the dry ingredients to the wet ingredients. Stir together until just combined.
4. Heat a griddle or non-stick skillet to medium heat.
5. Coat pan with coconut oil.
6. Pour about 1/4 cup of batter onto the skillet.
7. Cook for 2-4 minutes until the bottom is cooked through, and then flip.
8. Cook for another 2-4 minutes until lightly browned.
9. Repeat with remaining batter.
10. Serve warm and with pecans and pure maple syrup drizzle or honey – but go light with the drizzle.
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