Pumpkin Pancake

Serves: 2
Yields: 7 small pancakes

1 and 1/2 cup coconut milk (Might have to increase milk, since we are adding pumpkin puree)
1/2 tsp apple cider vinegar

In a medium bowl, combine coconut milk, apple cider vinegar. Set aside for 5 minutes.

1 tbsp maple syrup
2 tbsp melted coconut oil (MUST MELT IT)
1 tsp vanilla extract
1/2 cup pumpkin puree

In the coconut milk / vinegar bowl, add maple syrup, melted coconut oil, vanilla extract and pumpkin puree and mix well.

1/2 cup white rice flour / sorghum flour
1/4 cup tapioca flour
2 tbsp coconut flour
1/2 tbsp flax seed meal
1/8 tsp salt
3/4 tsp baking powder
1 tbsp coconut palm sugar
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground ginger

Combine dry ingredients in a large bowl.

Just before you are ready to cook the pancakes, add wet ingredients into the bowl of dry ingredients. Mix until smooth.

Heat cast iron griddle on medium high heat, add coconut oil to the griddle.

Scoop pancake batter into 1/4 cup circles, cook for 2 minutes (DO NOT try to flip before cooking 2 minutes), flip and then cook for 2 to 4 minutes.

 

Source: thefitchen
Taste Note: Tastes AWESOME, but it was very difficult to prepare, kept sticking to the pan.