Gluten-Free Pumpkin Pancakes

These yummy and filling gluten-free pancakes are made with pumpkin puree and offer a subtle pumpkin spice flavor.

Organic & Fair-Trade Ingredients:

• 2/3 cup fresh unsweetened pumpkin puree from a baked pie pumpkin

• 1 cup paleo baking mix + ½ cup cassava flour blend, other gluten-free or paleo flour mix

• ½ cup water

• 3 pasture-raised eggs

• 1 tablespoon cinnamon

• 1 teaspoon nutmeg

• 1/4 teaspoon pink sea salt

• 1 tablespoon avocado oil

• 1 tablespoon honey or monk fruit (optional)

• ½ teaspoon baking soda, if the baking mix doesn’t include leavening agents

• Coconut oil for cooking

Instructions:

1. Combine all ingredients and mix well.

2. Add 1 teaspoon coconut oil to large pan set on medium high.

3. Scoop out pancake batter using a 1/3 measuring cup and add to hot pan. Gently rotate pan so that batter flattens to allow even cooking, and place back on range burner.

4. Once pancakes bubble slightly, turn the pancakes. Test for doneness, but pancakes should be cooked through and golden brown. Range temperature may need to be lowered as pan heats fully.

5. Continue adding coconut oil to pan before each batch is added and repeat cooking steps. Makes approximately 16 pancakes.