Perfect Pumpkin Spice Pancakes
The leaves have begun to change in Utah. Bright orange, red, and yellow.
Over the next 2-3 weeks, we’ll experience the most beautiful display of color (if you blink you’ll miss it!). The Pumpkins are ready too.
I drive by the farmers’ fields to see hundreds of big, bulging, bright orange balls of color popping out of the vines. Ready or not…Mother Nature has spoken.
This pancake recipe is FANTASTIC and virtually fool-proof. I hope you’ll add it to your family’s Autumn mornings.
No grain, Gluten Free, and DELICIOUS!Makes 8 pancakes
- 3 large organic eggs
- 1/2 cup organic almond milk
- 1 tsp pure vanilla extract
- 1 Tablespoon pure maple syrup
- 1/2 cup organic pureed pumpkin
- 3 Tablespoon coconut flour
- 1 Tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Combine eggs, almond milk, vanilla, maple syrup, and pumpkin. Whisk until well combined.
In a separate bowl, combine coconut flour, pumpkin pie spice, baking soda, and sea salt. Gently fold into wet mixture, don’t over mix.Heat your griddle to 350 degrees. When hot, spray with coconut oil spray.Pour 1/4 cup of your pancake mixture onto griddle. Let cook for 4 minutes, until bubbly and edges are firm.Carefully flip and cook on other side for 1 minute. Serve with your favorite fruit, maple syrup, or agave syrup.