Pumpkin Spice Pancakes
gluten-Free, Dairy-Free, Soy-Free, Nut-Free
These autumn inspired pancakes are a twist on my basic protein pancakes. Still gluten-free and dairy-free, these will feel good in your tummy.
Hope you enjoy these as much as I did with your family!
1 mashed banana
1/2 cup pumpkin puree (make yourself or canned - use only organic, BPA free container)
2 local free-range eggs
1 tsp vanilla extract
1/2 cup oat flour
1/2 tsp baking powder
Pinch of salt
1/2 tsp cinnamon
1/8-1/4 tsp nutmeg
1/8 tsp cloves
Dairy-free coconut yogurt
Local maple syrup
- Mash the banana till it's basically a liquid. Add in eggs, vanilla and pumpkin, stir. Add in everything else and mix until well combined.
- Heat coconut oil over medium heat, pour a bit less than a 1/4 cup of batter for each pancake. Flip once they start to bubble slightly. These are super easy to flip, they cook right up.
- Top with maple syrup (only the real deal! Stay away from fake syrups), coconut yogurt, cinnamon or almond butter!