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| Gluten-Free Pumpkin Banana Pancakes |
| photo by recipe author |
Servings: 4-5
Preparation Time: 15 minutes
- 1/4 cup Tropical Traditions Coconut Flour
- 3/4 cup rice flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 eggs
- 2 teaspoons pumpkin pie spice (or your preferred mix of cinnamon, nutmeg, cardamom, and other fall spices)
- 1 very ripe banana, mashed
- 1 cup water
- ½ cup pumpkin puree
- 1 tablespoon pure cane sugar
- 2 tablespoons Tropical Traditions Gold Label Coconut Oil, melted
- 1 teaspoon vanilla extract
Mix all dry ingredients in a large bowl.
In a medium sized bowl whisk together all wet ingredients.
Slowly add wet mixture to dry mixture and stir until incorporated.
Preheat greased griddle or skillet to 350° F or medium-high.
Spoon pancake batter onto griddle and cook for 2 minutes or until underside turns golden brown. Flip and cook an additional 2 minutes.
Serve warm with sliced bananas, syrup, and grassfed butter – or enjoy ’em plain just as they are!
Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!
Published on September 14, 2015
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