PUMPKIN PANCAKES

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PUMPKIN PANCAKES

  • Author: Bethany Holmes
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes

Description

FINALLY! I have been testing out vegan / gluten free pancakes recipes for months and they have always turned out terrible – Until NOW! Today, I feel like I have mastered the recipe! These are so delicious to enjoy anytime of year, but especially during the fall season! Hope you enjoy and let me know what you think!


Scale

Ingredients

1 cup cashew milk (I blended 1/2 cup cashews with 1 cup water to make this right before)

1 tbsp avocado oil

1/2 tsp vanilla extract

1 tbsp coconut sugar

1 tbsp raw honey

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/3 cup of pumpkin puree

1/2 cup gluten free oat flour (If you done have oat flour, put 1/2 oats into a blender or food processor)

1/2 cup coconut flour

1 flax egg


Instructions

  1. Make flax egg (1 tbsp flax seed, 3 tbsp water) and set aside
  2. In a large bowl, add all ingredients (except flax egg)  in the order I have them listed above, mixing as you go
  3. Add in flax egg and mix together well
  4. Heat a large skillet to medium heat – do not allow the pan to get to hot.
  5. Pour a tsp of avocado oil onto the pan, pour batter onto warm skillet. Allow the pancakes to cook and firm up before flipping over, otherwise they will turn into mush. I would say about 3-5 min on each side depending on the thickness and width.
  6. Once pancakes are cooked, top with your favorite toppings. I used a tbsp on coconut butter and it was delicious 🙂

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