Grain Free Give Me Everyday Coconut Pumpkin Pancakes

breakfast - coconut pumpkin pancakes grain free

Who knew that there would be a day where pancakes could be gluten free, dairy free and grain free! I wish I could take credit for developing this recipe, but I can’t. The recipe left some open ended options to do things so I’ll let you know what I did to produce this not only this normal looking pancake – but a delicious tasting pancake too!

Coconut Pumpkin Pancakes

recipe from www.balancedbites.com Practical Paleo Book – with a few notes from how I did them)
Makes 8 small pancakes – 2 servings

farmacia viagra generico 200 mg a Genova Ingredients

4 eggs, beaten
1/2 cup pumpkin puree, canned or fresh pramipexole similar drugs to viagra (I used organic canned)
1 – 2 tbsp of coconut flour, optional free viagra sample (I used 2 tbsp)
2 tbsp of butter or coconut oil, melted http://beneadsfiction.com/?search=generic-viagra-uk&f59=ce (I used coconut oil – and actually omitted it from the recipe, using it only for cooking)
1 tsp pure vanilla extract
2 tbsp honey or maple syrup or none comprare viagra generico 100 mg pagamento online (I’ve used 1/2 tsp stevia, and omitted all entirely http://acrossaday.com/?search=using-lasix-in-shortness-of-breath )
1/4 tsp baking soda
1 tsp pumpkin pie spice fertility drug like clomid and twins (or 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp allspice, 1/4 tsp nutmeg)
1 tsp cinnamon
pinch of sea salt  

Directions
1. Whisk the eggs, pumpkin, pure vanilla extract and sweetener of choice
2. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients
3. Melt the oil in a skillet until melted and pour into the batter (I actually forgot to add this to the recipe and it was fine. I just used it to cook the pancakes)
4. Grease a skillet with either butter or coconut oil (I used coconut oil) and use a 1/4 cup for the batter for each pancake – smaller pancakes work best. Flip when bubbles start appearing.

Serve with fresh fruit or grass fed butter – I served mine with 100% maple syrup and I’ve done banana slices too. YUM!

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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