Gluten-Free Pumpkin Pancakes with 7 Seed Flour
Ingredients
Dry
- 3 cups 7 Seed Flour
- 1/2 tablespoon baking soda
- 1/4 teaspoon salt
- 1/2 tablespoon pumpkin pie spice
Wet mix
- 1/2 cup pumpkin
- 3 eggs
- 1/4 cup maple syrup
- 2 teaspoons vanilla
Preparation
Mix dry ingredients in a medium bowl.
In a separate bowl, mix wet ingredients.
Add wet ingredients to dry and mix until combined. Note that the batter is very thick.
Heat a pan on medium heat and add coconut oil.
Measure out 1/4 cup of batter and add to the hot pan.
Use the back of a spatula to pat down the batter into circles.
Cook for about two minutes on each side.
Top with your favorite syrup and enjoy.