Grain Free Pumpkin Pancakes

(Don’t text your friends while you’re cooking these, it doesn’t end well.)

Grain Free Pumpkin Pancakes

*Makes about 10

1/4 Cup plus 2 Tablespoons of Coconut Flour

1 Tablespoon of Arrowroot

1 teaspoon of Double Acting Baking Soda

1/2 teaspoon of Nutmeg

1/2 teaspoon of Ceylon Cinnamon

1/4 teaspoon of Ground Cloves

2 teaspoons of Coconut Sugar

1/4 Cup of Pureed Pumpkin (I used organic canned pumpkin)

3 Eggs

3/4 Cup of Full Fat Coconut Milk

1 teaspoon of Lemon Juice

Dairy Free Butter for frying

Measure all of the dry ingredients into a medium bowl and whisk to combine. Add the lemon juice to the coconut milk and let sit for 10 minutes (this will make a faux “buttermilk”). Whisk the eggs and them and the milk mixture to the dry ingredients whisking until combined. Let sit for about 5 minutes to thicken a bit.

Heat a pan to medium low (they burn easily so keep an eye out). Coat the pan with dairy free butter and spoon batter into pan. Wait until pancakes bubble a bit on top before flipping.

You can serve these with traditional maple syrup and butter like I did, or add your own flare. I thought pumpkin spiced butter would be delicious too, or sauteed spiced apples, or coconut whipped cream, you could also add dairy free chocolate chips or nuts to the batter…the options are endless and you can make it as special or as simple as you like.