Gluten Free Pumpkin Pancakes
Author: Thyme and Tarragon
Recipe type: Breakfast
Serves: 16
- ½ cup brown rice flour
- ½ cup millet flour
- ⅓ cup tapioca flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 4 packets sweet leaf stevia
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla
- 1 egg
- 1 and ¼ cup unsweetened coconut milk
- ½ cup pumpkin puree
- In large bowl whisk dry ingredients together.
- In small bowl beat melted coconut oil, vanilla, and egg together.
- Add pumpkin puree and coconut milk and mix.
- Pour wet ingredients into large bowl with dry ingredients and stir until mixed.
- Heat griddle and spray with cooking spray. Using a tablespoon spread a heaping spoonful for each pancake and cook over medium low heat.
- Serve immediately.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/gluten-free-pumpkin-pancakes/
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