Makes about 8 pancakes.
Ingredients
- 3 eggs
- ½ cup 100% pure pumpkin (I used Libby’s canned pumpkin)
- ½ cup canned coconut milk
- 1 tsp vanilla extract
- 1 Tbs maple syrup (optional)
- 3 Tbs coconut flour
- 1 tsp pumpkin spice
- ½ tsp cinnamon
- ¼ tsp baking soda
- pinch of salt
- coconut oil for greasing
Instructions
- In a food processor add the pumpkin puree and coconut milk and blend until smooth
- Add eggs, vanilla, and maple syrup and beat together for 30 seconds
- Slowly sift in the coconut flour, pumpkin spice, cinnamon, baking soda & salt
- {I like to combine all the dry ingredients together first before sifting into the mixture}
- Blend together until smooth
- Heat a non-stick skillet over medium-high heat
- Once hot, grease the griddle with coconut oil and pour batter into small (2-3 inch) pancakes {I usually use 3 Tbs of batter}
- Cook until edges are firm & starts to bubble (takes longer than regular batter ~ 3-4min) then flip and cook through
- Serve hot with maple syrup!