We LOVE pumpkin season!!! And who doesn't love pancakes? This recipe is super easy and definitely delish! Even the pickiest of eaters will gobble them up!
This is an excellent place to "hide" some extra nutrients. We have had parents report success with adding their Multivitamin Mineral Plus to their child's pancake mix as an easy way for their child to take their supplements.
Top this scrumptious gems with some grass-fed Ghee and drizzle with some real maple and it will taste like heaven ;)
Ingredients
-
1 1/2 Cups Organic Coconut Milk (or your favorite dairy-free milk)
-
1 1/2 Cups Organic Pumpkin Puree
-
1 Egg
-
2 Tbs Coconut oil (melt if solid)
-
1 1/2 tsp Gluten-free Vanilla Extract
-
2 Cups Gluten-Free Flour ( I like Bob's Red Mill 1 to 1 Gluten Free Flour Blend)
-
1Tbs Pumpkin Pie Spice
-
1 tsp Aluminum-free Baking Soda
-
1/2 tsp Pink Himalayan Sea Salt
Directions
-
Whisk together milk, pumpkin, egg, oil, and vanilla in a large mixing bowl
-
In a separate bowl, combine flour, spice, baking soda, and salt
-
Stir dry ingredients into the pumpkin mixture until just combined
-
Heat a lightly oiled griddle or pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
-
Cook until surface of pancake starts to bubble
-
Flip and continue to cook until done
-
Serve with your favorite topping ( I love grass-fed ghee and maple, but occasionally put a dollop of fresh made coconut whipped cream on top!!)
