Gluten Free Pumpkin Pancakes

Ingredients - Serves 4

• Coconut oil (for cooking) - 2 tablespoons
• Salt - 1/4 teaspoon
• Vanilla extract - 1 teaspoon
• Pumpkin pie spice - 1 teaspoon
• Baking powder - 2 teaspoons
• Maple syrup - 2 tablespoons
• Egg - 1
• Milk (dairy or non-dairy) - 1 cup
• Pumpkin puree - 1 cup
• Gluten-free all-purpose flour - 1 1/2 cups

Let's Get Started

1. In a large bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice, and salt.
2. In a separate bowl, mix together the pumpkin puree, milk, egg, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat and add coconut oil.
5. Scoop 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter.
8. Serve the pancakes warm with your favorite toppings such as maple syrup, whipped cream, or chopped nuts.

Dietary Info

• Dish Type: Breakfast
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Calories: 250
• Fat: 8g
• Carbs: 40g
• Protein: 6g
• Sodium: 300mg
• Sugar: 10g