|Gluten Free Pumpkin Pancakes Recipe|
|photo by recipe author|
Preparation Time: 10 minutes
- 1/2 cup pumpkin puree (homemade or canned)
- 1/4 cup melted coconut oil
- 1/2 cup organic brown rice flour
- 2 eggs
- 1 tablespoon honey
- 1 teaspoon baking powder
- Extra coconut oil for pan and serving
Preheat pan to medium-low heat with two spoonfuls of coconut oil.
In a bowl or blender combine all ingredients (except for extra coconut oil). When the pan is hot and a test of batter sizzles, pour the mixture onto the pan in small dollar size pancakes and cook each side until golden. Smother with coconut oil and maple syrup.
Recipe submitted by April, Las Vegas, NV
Published on September 5, 2012