Gluten-free Pumpkin Pancakes
Ingredients
-
7
units
eggs
-
1
cup
coconut milk
-
½
cup
pumpkin puree
-
½
cup
coconut flour
-
2
tbsp
coconut flour
-
⅓
cup
arrowroot flour
-
2
tbsp
coconut sugar
-
2
tbsp
coconut oil
-
1
tbsp
vanilla extract
-
1
tsp
cinnamon
-
¼
tsp
nutmeg
-
¼
tsp
baking soda
-
¼
tsp
sea salt
Instructions
- Puree all ingredients in a large bowl, food processor, or blender.
- Add some coconut oil to a pre-heated skillet.
- Drop a heaping tablespoon of batter into the pan and swirl it out with the back of the spoon to make the pancake larger.
- Cook each side until the pancake is cooked through.
Nutrition Facts (estimated)
Servings
5
Calories
250
Total fat
14g
Total carbohydrates
24g
Total protein
8g
Sodium
200mg
Cholesterol
210mg
You might also like