Fluffy Pumpkin Spice Pancakes with Coconut Flour
Ingredients
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 3/4 tsp baking powder
- 1/2 tsp sea salt
- 2 tsps pumpkin pie spice
- 1 tsp cinnamon
- 4 eggs
- 1/2 cup coconut oil or melted butter
- 3/4 cup canned pumpkin
- 1 tsp vanilla extract
- 1/3 cup milk of choice
Preparation
Mix dry ingredients first, then stir in wet ingredients and combine.
Heat a large pan and add a tablespoon of coconut oil for each batch.
Drop in about 1/4 cup of batter per pancake, flatten if needed, and cook for 3 minutes on each side or until golden brown.
Serve with cinnamon whipped cream, coconut butter, or almond butter for extra healthy fats.
Tips
Tapioca flour is a limit food with a maximum of 2 tablespoons per day, so this recipe limits you to 2.5 pancakes.
These pancakes are freezer-friendly; make extra and pop them in the toaster to reheat.
