I hope you aren’t pumpkined out. I mean we still have another full month of pumpkin stuff before the “season” is over with the big IMG_0130Thanksgiving dinner.  I had an open can of pumpkin pie filling from making a paleo pumpkin latte, so i  decided to use some more of that can to make some pancakes.  Don’t be scared off by darkness of the pancakes when their done. They aren’t burnt, they just start out darker than normal pancakes in the first place.  So getting them to golden brown – as you’re supposed to do with pancakes – makes them darker.  They are still very delicious.

I apologize ahead of time for the picture quality.  Taking pictures with a “Life proof Box” on my iPhone apparently degrades the picture quality A LOT.

Dry Ingredients

  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 cup Gluten-Free all purpose flour
  • pinch cloves
  • 1/2 teaspoon all-spice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon

Wet Ingredients

  • 1 Tablespoon light agave
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • 1/4 cup pumpkin
  • 1/4 cup coconut milk
  • 3 eggs

Directions

Sift together dry ingredients into a medium bowl.  Place first 3 wet ingredients into a microwave safe bowl.  Microwave for 30 seconds.  Add pumpkin and stir together.   In a small bowl  whisk together until the surface is bubbly.  Mix egg mixture and syrup mixture into the dry ingredients.  Melt 1 tablespoon coconut oil in a skillet over medium heat.  Pour the batter into the hot pan and flip  after two to three minutes.  Makes 8 – 10 pancakes.  Delicious!

 

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