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GLUTEN-FREE PUMPKIN PANKCAKES
INGREDIENTS
- 2C Gluten-free Oats or Regular Rolled Oats, processed into flour
- 2T Maple Sugar or Coconut Sugar or other sugar
- 1/4C Coconut Oil, virgin and unrefined + some for griddle and top of pancakes if not using butter
- 3t Baking Powder, aluminum-free
- 1t Baking Soda, aluminum-free
- 1t Pumpkin Pie Spice
- 1/2t Himalayan Salt
- 2 Eggs
- 1-1/4C Unsweetened, full fat Coconut Milk from a can
- 1/2C Pumpkin Puree
- 1t Pure Vanilla Extract
- Optional—pure maple syrup and butter or use coconut oil
DIRECTIONS: process oatmeal in a food processor, grind into fine flour. For best results sift through a pastry sifter. Mix in all ingredients. Warm griddle or heavy skillet, melt a little bit of oil, pour batter onto hot griddle. Try using a gravy ladle. Cook until lightly browned around edges and air bubbles on top, pop. Flip over and cook on other side. Serve with butter or coconut oil and pure maple syrup. NOTE: griddle is ready when water droplets bounce off surface.