{NEW} Perfect Pumpkin Pancakes . { The leaves have begun to change in Utah. Bri…
{NEW} Perfect Pumpkin Pancakes ?
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{ The leaves have begun to change in Utah. Bright orange, red, and yellow. Over the next 2-3 weeks we’ll experience the most beautiful display of color (if you blink you’ll miss it!). The Pumpkins are ready too. I drive by the farmers fields to see hundreds of big, bulging, bright orange balls of color popping out of the vines. Ready or not….Mother Nature has spoken.
This pancake recipe is FANTASTIC, and virtually fool-proof. I hope you’ll add it to your family’s Autumn mornings.} .
Makes 8 pancakes
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Ingredients:
3 large pasture raised eggs
1/2 cup unsweetened almond milk
1 tsp pure vanilla extract
1 Tbsp pure maple syrup
1/2 cup organic pumpkin puree
3 Tbsps coconut flour
1 Tbsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp sea salt .
Instructions:
In a large glass mixing bowl, combine eggs, almond milk, vanilla, maple syrup, and pumpkin. Whisk until well combined.
In a separate bowl, whisk coconut flour, pumpkin pie spice, baking soda, and sea salt together. Gently fold into wet mixture, don’t over mix.
Heat your griddle to 350 degrees f. Once hot, spray with coconut oil spray. Pour 1/4 cup of your pancake mixture onto griddle for each pancake. Let cook for 4 minutes, until bubbly and edges are firm. Carefully flip and cook on other side for 1 minute.
Serve with your favorite fruit, pure maple syrup, or raw honey.
Enjoy!
?Rachel
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Lots more recipes: cleanfoodcrush.com
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