Gluten Free Pumpkin Pancakes
Big thanks to Maggie Savage, the publisher and recipe developer for BalancedPlatter.com, for her permission to share this fabulous recipe for pumpkin pancakes with you.
Puree:
7 eggs
1 cup coconut milk
1/2 cup pumpkin puree
1/2 cup plus 2 tbsp coconut flour
1/3 cup arrowroot flour
2 tbsp coconut sugar (or other granulated sugar)
2 tbsp coconut oil
1 tbsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp baking soda
1/4 tsp sea salt
1. Puree all ingredients in a large bowl, food processor, or blender.
2. Add some coconut oil to a preheated skillet.
3. Drop a heaping tablespoon of batter into the pan. Swirl the batter out with the back of the spoon to make the pancake larger. (I usually make three pancakes at a time in my largest skillet.)
4. Cook each side until pancake is cooked through.
Serves about five people.
