Pumpkin Pancakes

Prep Time:

15 min

Cook Time:

5 min

Serves:

2 tablespoons coconut oil

1/4 cup tigernut flour

3/4 cup arrowroot flour

2 tablespoons coconut flour

1 tablespoon gelatin

1/2 teaspoon fine sea salt

1/2 teaspoon cream of tartar

1/4 teaspoon baking soda

1 tablespoon pumpkin pie spice

1/4 cup canned pumpkin puree

2 tablespoons full-fat coconut milk

1 tablespoon pure maple syrup

1 tablespoon pure vanilla extract

Ingredients

In a skillet over medium heat, melt the coconut oil.
Remove 1 tablespoon melted oil to a bowl.
Add the tigernut flour, arrowroot flour, coconut flour, gelatin, salt, cream of tartar, baking soda, and pie spice to a bowl and whisk together.
Stir in the pumpkin puree, coconut milk, maple syrup, vanilla, and the remaining 1 tablespoon melted oil.
Whisk together to make a thick batter.
Pour about 1/4 cup batter into the skillet for each pancake.
When bubbles appear on the pancakes and the sides start to firm up, turn and cook on the other side until golden brown.