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Pumpkin Pie Pancakes

Pumpkin Pie Pancakes


Yield: 12-15 pancakes

Serves: 6-8

Prep: 10 min

Cook: 15 min

Ready: 25 min


Ingredients
  • 2 1/2 cups pumpkin puree

  • 1 dozen eggs

  • 1/4 cup coconut flour

  • 1 tbsp baking powder

  • 1 cup coconut milk

  • 2 tbsp arrowroot powder

  • 1 tbsp cinnamon

  • 3/4 tsp ground cloves

  • 1/2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1 tsp sea salt

  • 1/4 tsp powdered stevia

  • 2 tsp. vanilla extract

Instructions
  1. Beat eggs. Whisk the spices and the salt into the flour, then add to the pumpkin puree. Stir well, then add eggs, stevia, and vanilla, stirring after each addition.

  2. Heat a griddle or other heavy bottomed pan over medium heat until thoroughly heated, 4-5 minutes. Reduce heat slightly and generously grease the pan with coconut oil.

  3. Ladle batter onto the griddle and cook until the edges are very dry. Turn with a spatula and finish cooking. (Add more flour to the remaining batter if the pancakes are crumbly or fall apart on the griddle- these ones are still yummy though, so just set them aside.) Reserve finished pancakes in a 150° oven until serving time. These can also be made as waffles!

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