Gluten Free Pumpkin Pancakes 

Healthy eating

I am addicted to coffee, which l drink whenever l can including dinner time! But by far the best time for me is in the morning with a fresh pile of pancakes topped with fruit (or chocolate shavings) and syrup. I know, too many alarm bells in that one sentence. Which is why l am always looking for healthy substitutes for my favorite sinful treats. Enter: a new and improved pancake recipe!

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Ingredients

1 cup gluten-free oat flour (To make oat flour: Pour one cup of old-fashioned oats (do not use quick cooking oats!) into a food processor and process until it is ground well.)

2 eggs

1/2 c. coconut milk

1/2 c. canned pumpkin

A handful of chocolate pieces

1 tsp. vanilla

1 tsp. cinnamon

1 tbsp. coconut oil

Method

Combine wet ingredients in a bowl

Whisk in dry ingredients carefully to avoid clumping

Heat coconut oil in pan over medium heat

Serve warm with chocolate nibs and maple syrup

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On days l really want to be good l top them with blueberries and syrup. And because these pancakes freeze well you can make a big batch you can eat one portion and just bring them out when you are ready to eat the rest.

 

 

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