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Pumpkin Pie, Coconut Flour Pancakes
Servings: 6
Preparation Time: 20 minutes
Ingredients:
- 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
Directions:
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. For best results, make 2-inch pancakes. Cook about 2 minutes on each side or until golden brown.
Serve with maple syrup or homemade whipped cream (dairy or coconut milk).
Recipe and photo submitted by Sarah, Cherry Hill, NJ.
