Tags: breakfast, celiac disease, coconut oil, diet, gluten free, gluten free recipe, pumpkin pancakes, pumpkin puree, recipe, recipes
I must credit this recipe to my son. A week ago I made the Paleo pancakes (banana, almond butter, eggs). When I was done my boys still wanted more, but I was out of bananas. I was looking around trying to think of what to use and my 8 yo pointed to the pumpkins on my counter and said “pumpkins!” I’ve been experimenting ever since perfecting the recipe, and I’m super happy with the results. This is perfect for all of the pumpkins coming out of the garden!
Gluten-free Pumpkin Pancakes
1/2 cup Pumpkin Puree (homemade or canned)
1/4 cup melted Coconut Oil
1/2 cup Brown Rice Flour
1 Tbsp Honey
1 tsp Baking Powder
Preheat pan to medium-low heat with two spoonfuls of coconut oil or grassfed butter. In a bowl or blender combine all ingredients. When the pan is hot and a test of batter sizzles, pour the mixture onto the pan in small dollar size pancakes and cook each side until golden. Smother with coconut oil or grassfed butter and maple syrup.
This recipe was published on Tropical Traditions website on September 5, 2012