Pumpkin Pancakes – Skip the Gluten and Dairy, keep the YUM!

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SINCE it’s fall, rainy and almost Halloween….I am sharing this recipe that I have been perfecting for months. I am now gluten and dairy free but LOVE pancakes. I just had to figure this out, with a little patience and perseverance, I did it! These are simple to make, delicious, healthy and fluffy! BONUS: Homemade Coconut Whipped Cream recipe below. You’re welcome!

Pumpkin Pancake Ingredients:

1 Egg

2 tbsp Organic Canned Pumpkin

1 tbsp Coconut Flour

1 tbsp Flax Meal

1 tbsp Protein Powder

1 tbsp  GROUND Coconut Flakes

1 heaping tbsp Sunflower Seed Butter

1/4 cup Almond Milk

1/2 tbsp Maple Syrup

1/2 tbsp Coconut Sugar

1/4 tsp Baking Soda

1/2 tsp Baking Powder

Pinch of Sea Salt

Spices: Cinnamon, Clove, Ginger, Nutmeg

I usually whisk the eggs first, so they are frothy and then stir everything else in. I spoon the mixture into my pan, make them whatever size you like. They take just a little bit longer than regular pancakes. Cook the first side on medium-low heat for about 5 minutes and then flip, cook for another 3-5 minutes. This recipe makes about 4-5 pancakes. For two people double everything!

BONUS! Coconut Whipped Cream:

1 can of full fat Coconut Milk

1 tsp Vanilla

Sweetener: I use honey or Coconut Sugar to taste (approx. 1 tsp)

Place the can in the fridge overnight, the coconut fat will raise to the top. Once removed, open the can and spoon out the thick white layer on top. Add vanilla and choice sweetener…beat until fluffy and top your pancakes! YUM!

Questions? Feedback…I’d love to hear it. Comment below!

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