Healthy Pumpkin Pancakes ~ gluten free, although you probably don't need it to be.
It's Fall, it's time for pumpkin everything! I found a recipe for pumpkin pancakes, but then I saw that it called for coconut flour. I have had so many F'n baking fails when it comes to coconut flour, but..... I had a few cups of it that I needed to use up. I decided to give it a try. I added dark chocolate chips just in case they were a fail, the kids would be blinded by the chocolate and not start whining before 7 AM. And dark chocolate is not that unhealthy.
Here's the recipe, I doubled it at first because I was cooking breakfast for 5 kids. This serves 7 small pancakes. I will quadruple and freeze tomorrownow that I know that I all 5 wake up asking for these.
1/4 cup pumpkin purée
3 T almond milk
1 T honey
1 T coconut oil, melted
1 t vanilla
1/4 cup coconut flour
1 t cinnamon
Pinch of nutmeg, careful don't pinch too much or you might start tripping
1/2 t salt
1/4 baking soda
Whisk together dry ingredients and then in a separate bowl mix the wet. Add the dry slowly while whisking like you've never whisked before.
The secret to coconut flour is to beat it like it owes you money.
Carefully fold in 1/4 cup of chocolate chips. Make sure it's evenly spread or a child will probably cry about her brother getting more chocolate than she did. Just sayin.
Cook on a greased surface and flip as needed.
Serve immediately or freeze each pancake between a square of parchment paper.
Peace & Love,