1/4 cup coconut flour
3 eggs
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup pumpkin puree
1/2 teaspoon apple cider vinegar
1 tablespoon coconut oil, melted, (add more for more moisture)
1/4 teaspoon pumpkin pie spice
1/4 cup almond milk, (optional, if your batter is still too thick for your preference)
1/4 cup pure maple syrup, (to drizzle on)
Instructions for Paleo Pumpkin Pancakes
Whisk together the dry ingredients: coconut flour, baking soda, salt, cinnamon and nutmeg.
Then whisk the wet ingredients in a separate bowl: eggs, coconut oil, apple cider vinegar, maple syrup and pumpkin puree.
Slowly add the dry mix to the wet mix until the ingredients are well combined.
Heat the pan or skillet with coconut oil or organic butter over MEDIUM-LOW heat. Spoon the batter into the pan in whatever size you wish. Use a spoon to flatten and shape the batter to about 1/3 inch. They will not bubble like regular pancakes so keep your eyes on them until they are done. Flip them over to the other side when the bottom is golden brown. Also, you can check the edges to see if they are ready.
Serve with pure maple syrup or just enjoy the pumpkin pancakes by themselves. Enjoy!