Gf Pumpkin Pancakes

Is there anything better than a cozy morning with friends making pumpkin pancakes? This recipe was born on a rainy morning in Hawaii with some of my best friends. They are gluten free, refined sugar free, high in vitamin c utilizing pumpkin puree and satiating with ingredients like almond flour and almond butter.

I hope you find a rainy day in to get in the kitchen and try these with your friends!

For the Pancakes

• 1 cup pumpkin puree

• 1/2 cup almond flour

• 1 tsp cinnamon

• 1 tsp alcohol-free vanilla extract

• 1 tbsp maple syrup

• Pinch of salt

• 1 tbsp coconut oil

• 1/2 cup vegan milk- add more depending on consistency

For the Toppings

• Sliced banana

• Blueberries

• chocolate chips

• almond butter

• maple syrup

In a bowl, add all your ingredients for your pancakes and whisk together. In a skillet, on low to medium heat, add another tsp of coconut oil or grass fed butter. Once heated, pour your batter into small dollops on the pan. Cook for a few minutes through on each side, flipping until golden brown.

Top with sliced banana, blueberries, chocolate chips, a spoonful of almond butter & drizzle with maple syrup to finish. Enjoy!