Pumpkin Pie Pancakes
Serves: 2
  • 1.25 cups of gluten free white flour
  • 2 tbsp coconut sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ⅓ tsp nutmeg
  • 0.5tsp vanilla bean paste
  • 1 cup almond milk
  • 2 tbsp liquid coconut oil
  • 6 tbsp canned pumpkin
  • 1 large flax egg
  • Pinch of Himalayan Salt
  1. Make a flax egg using 1Tbsp flax mixed with 2.5Tbsp of water. Stir together and let them sit whilst you prepare the rest of the ingredients.
  2. Combine flour, baking powder, coconut sugar, salt and spices in bowl and stir until they are combined.
  3. Add almond milk, coconut oil, vanilla bean paste and pumpkin to a blender and process until well combined.
  4. Fold the liquid mixture into the dry ingredients until they are nearly combined, but there should be a few lumps of flour still remaining. Stir the flax into the mixture until just combined.
  5. Preheat a non-stick pan on a medium-high heat and add a tiny bit of coconut oil to the pan. Pour a small amount of the mixture into the pan and cook until the middle of the pancake is no longer liquid (approx. 4 minutes), then flip the pancake and cook for a further 2 minutes.
  6. Serve with maple syrup.
Recipe by Rawberry Fields at http://rawberryfields.co.uk/2015/06/pumpkin-pie-pancakes/