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These pancakes are so dense, moist, fluffy and flavourful, they just might become your go to flapjack. The pumpkin puree adds nutrition. Blueberries, strawberries or any fruit is a great addition to the batter.

Nutrition types:

Gluten free pumpkin nutmeg cinnamon pancakes

Brown rice flour
1 1/2
cup
Baking powder
2
tsp
Salt
1/4
tsp
Ground cinnamon
3/4
tsp
Ground nutmeg
1/4
tsp
Ground ginger
dash
Milk
1
cup
Pumpkin puree
1/2
cup
Egg
1
Coconut oil
2
tbsp
Preheat oven to 200 degrees F.
To liquify coconut oil, place in oven, in an oven safe dish, while it preheats.
In a large mixing bowl, whisk together the
1 1/2 cup Brown rice flour
2 tsp Baking powder
1/4 tsp Salt
3/4 tsp Ground cinnamon
1/4 tsp Ground nutmeg
dash Ground ginger
In a medium mixing bowl, combine the
1 cup Milk
1/2 cup Pumpkin puree
1 Egg
2 tbsp Coconut oil
Stir into the dry ingredients and mix until just combined.
Heat a pan or skillet to medium high heat and grease. 
Spoon 1/4 cup amounts of the batter onto the pan. Cook until golden brown, about 2-4 minutes, and flip.
Place finished pancakes on a baking sheet in the oven to keep warm.
pumpkin-nutmeg-cinnamon-pancakes