Pumpkin Pancakes
It's pretty obvious that Kortnee would never make pancakes from a box and while these may seem basic, these are not your regular Sunday (Runday) breakfast fare.
Ingredients
- 1-1/3 cups Gluten Free All Purpose Baking Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 tbsp Nutmeg
- 1 tbsp Cinnamon
- 1 tsp All Spice
- 1/3 cup of Chia Seed
- 2 Eggs beaten
- 1 cup Coconut Milk
- 2 tbsp Extra Virgin Olive Oil
- 1 cup Pumpkin (Purchase the canned Pure Pumpkin)
Recipe
1.Begin preheating a griddle to medium or medium-high heat (350 - 375°F).
2.Combine the flour, baking powder, baking soda, nutmeg, cinnamon, all spice, chia seed, and salt in a medium bowl.
3.In a separate bowl, whisk together the eggs, coconut milk, pumpkin and oil.
4.With a wire whisk, stir wet ingredients into dry ingredients until smooth.
5.Ladle approximately ⅓ cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry, about 3 - 4 minutes per side. Serve hot.