So sweet and delicious you don’t even need syrup to enjoy! This is a great fall Sunday morning breakfast. Gluten free friends can enjoy! This recipe makes a small batch (8 small pancakes) so I recommend doubling it for larger families. It is hard to stop at one!
1 1/2tspcinnamon*see note below for optional pumpkin pie spice replacement
Pinchnutmeg*see note below for optional pumpkin pie spice replacement
1/2 tspsea salt
1/4 tspbaking soda
*1 1/2tsppumpkin pie spice(this can replace the cinnamon and nutmeg ingredient)
Mix dry ingredients in a bowl: coconut flour, cinnamon, nutmeg, sea salt and baking soda
In a separate bowl whisk together wet ingredients: pumpkin puree, almond milk, honey, eggs, melted coconut oil, and vanilla
Combine dry and wet ingredients and stir together until mixed well. Batter will be thick!
Heat griddle or skillet to medium heat and spray with coconut oil. (Warning, setting your griddle too high will cause these cakes to burn. A slow and steady bake at a low/medium temp is recommended)
Pour about 1/4 C of batter onto griddle. These pancakes fair better in a smaller size due to their low flour content. You may have to use a spoon to spread the batter. Cook 2-4 minutes until the bottom is brown and cooked through. Then flip.
Serve warm. Optional: Top with sliced bananas and/or walnuts/pecans. 100% maple syrup makes them even sweeter!