|Pumpkin Pie Coconut Flour Pancakes Recipe|
|photo by recipe author|
Preparation Time: 20 minutes
- 1/4 cup coconut flour
- 4 pastured eggs
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 tablespoon raw honey
- Whipped pastured cream or coconut cream – optional
Mix flour and eggs in a medium-sized bowl and blend well. Add all other ingredients, mix and let sit for at least 5 minutes. Check for clumps and break up with a fork.
Heat and grease griddle with butter or coconut oil. Ladle small amounts of batter onto griddle – make 2-inch pancakes for best results. Cook about 2 minutes on each side or until golden brown.
Serve with maple syrup or homemade whipped cream (dairy or coconut milk).
Recipe submitted by Sarah, Cherry Hill, NJ
Published on November 27, 2013