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Gluten-Free, Pumpkin, Banana Pancakes
Servings: 4–5
Preparation Time: 15 minutes
Ingredients:
- 1/4 cup Tropical Traditions coconut flour
- 3/4 cup rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs
- 2 teaspoons pumpkin pie spice (or your preferred mix of cinnamon, nutmeg, cardamom, and other fall spices)
- 1 very ripe banana, mashed
- 1 cup water
- 1/2 cup pumpkin puree
- 1 tablespoon cane sugar
- 2 tablespoons Tropical Traditions Gold Label Coconut Oil, melted
- 1 teaspoon vanilla extract
Directions:
Mix all dry ingredients in a large bowl.
In a medium-sized bowl, whisk together all wet ingredients.
Slowly add wet mixture to dry mixture and stir until incorporated.
Preheat greased griddle or skillet to 350 degrees F or medium-high.
Spoon pancake batter onto griddle and cook for 2 minutes or until underside turns golden brown. Flip and cook an additional 2 minutes.
Serve warm with sliced bananas, syrup, and grass-fed butter, or enjoy them plain just as they are!
Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
