Makes 5-6 pancakes

Ingredientspumpkin pie pancakes

  • 2 cups gluten free flour
  • 2 tsp baking powder
  • 1.5 tsp cinnamon
  • 1 tsp ginger
  • pinch nutmeg
  • pinch sea salt
  • 1/2 cup almond milk
  • 2 eggs
  • 1 cup mashed pumpkin
  • 1 tsp vanilla essence
  • 1 tbsp maple syrup (more for drizzling over)
  • coconut oil (for cooking)

Directions

  1. In a blender, add almond milk, 2 eggs, mashed pumpkin, vanilla & maple syrup
  2. Blend until combined
  3. Add dry ingredients & blend until combined
  4. Heat coconut oil in a large pan over high heat
  5. Pour some of the mixture in pan and turn heat down to low/medium
  6. Once bubbles have appeared (approx 2 mins) flip pancake over and cook for a further few minutes*
  7. Remove pancake and add more coconut oil
  8. Repeat until all the batter has been used
  9. Enjoy with maple syrup & your favourite toppings

*The batter will be quiet thin and it may be hard to flip the pancakes