The Sensitive Kitchen

Monday, October 12, 2015

Grain-Free Pumpkin Coconut Pancakes

These are not just good with qualifiers, such as if you are grain-free or on a celiac diet... they are just plain good, period! My kids prefer them with chocolate, I like crystallized ginger, you may prefer nuts... feel free to customize them with your own add-ins to taste. Do keep the pancakes small as they will cook better. 

1/4 c pumpkin puree
1/4 c buttermilk
1 Tbsp Sucanat
3 eggs or 3/4 c egg whites
1 tsp vanilla
1/4 c coconut flour
3/4 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cardamom
1/8 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp mini chocolate chips (optional)
1 Tbsp crystallized ginger bits (optional)

Heat a griddle or nonstick skillet over medium heat.

While griddle heats, whisk together coconut flour, spices, salt and baking soda. In a separate bowl (I use a 2-cup Pyrex pouring measure), whisk together pumpkin puree, buttermilk, sugar, eggs and vanilla. Add dry ingredients to wet ingredients. Whisk until just combined. Stir in chocolate chips and/or ginger bits as desired. 

Spray pan with nonstick spray. Spoon batter onto skillet by tablespoonfuls to make about 12 smaller pancakes. Cook, serve warm and enjoy.

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