| Prep Time | 5 minutes |
| Passive Time | 7 minutes |
| Servings |
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Ingredients
- 1/3 cup organic pumpkin puree
- 1/4 cup coconut flour
- 3 tbsp coconut milk
- 1 tbsp pure maple syrup
- 3 eggs
- 1 tbsp coconut oil (melted)
- 1 tsp pumpkin pie spice
- 1/2 tsp sea salt
- coconut oil cooking spray
Ingredients
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Instructions
- In a blender, combine all ingredients until smooth.
- Heat a skillet over medium heat. Spray with nonstick cooking spray.
- Scoop batter into the skillet with an ice cream scoop.
- Cook for 2 to 3 minutes, then flip.
- For best results, slide a metal spatula quickly beneath pancakes, then flip to the other side.
- Cook until golden. Transfer to a plate.
- Serve topped with fresh or frozen berries, sweetened with a very small amount of maple syrup. A dollop of coconut cream atop also tastes great.
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