Gluten-Free Pumpkin Pancakes

1. In a small bowl, whisk eggs until frothy (about 2 minutes).
2. Mix milk, pumpkin, spices, vanilla and maple syrup.
3. In a medium bowl, combine dry ingredients. Stir the wet mixture into the dry and mix until smooth. Allow to sit for a few minutes.
4. Preheat pan over medium heat, then add butter or coconut oil. Scoop a dollop of batter onto the griddle, spreading out to 2-3” in diameter. Cook for a few minutes until the top starts to dry out and then flip and cook until golden brown.
5. Serve hot with nut butter and a drizzle of real maple syrup.

Makes 4 servings | Gluten free (dairy-free option)

Step 1

3 eggs (room temp)
1/2 c heavy cream or 3/4 c full-fat coconut milk
1/4 c pumpkin purée
1/2 tsp pumpkin pie spice
2 tsp vanilla
1 Tbsp maple syrup 

Step 2

1/4 c coconut flour
1/4 c almond flour
1 tsp baking soda
1/4 tsp salt

Step 3

Coconut oil or butter for frying

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