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Gluten-Free Pumpkin Pancakes
Servings: 4
Preparation Time: 10 minutes
Ingredients:
- 1/2 cup pumpkin puree (homemade or prepared)
- 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
Directions:
Preheat pan to medium-low heat with two spoonfuls of coconut oil.
In a bowl or blender, combine all ingredients (except 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 and photo submitted by April, Las Vegas, NV.
