Gluten Free Pumpkin & Blueberry Pancakes
As the weather turns cooler, one word comes to mind, PUMPKIN. From breakfast restaurants, to grocery stores, and all the local coffee shops start sporting the pumpkin flavor. If you are looking for a tasty, warm, and GF version of pumpkin pancakes that you can enjoy with your family, check out this recipe that has been adopted from Dr. Axe. This has become a family favorite!
INGREDIENT LIST:
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- i teaspoon cinnamon
- 1/2 cup coconut milk
- 2 eggs
- 1 cup gluten free pancake mix (Bob's Red Mill)
- 1/2 cup canned pumpkin
- 1/2 cup fresh or frozen blueberries
STEPS:
Find a bowl to combine all wet ingredients, (do not include blueberries yet)
Whisk in the dry ingredients, make sure to stir gently to avoid clumping
Stir in the blueberries
Heat coconut oil in pan over medium heat
Take 1/3 cup measurement of the batter to create beautifully round and even sized pancakes
Once complete, serve with fresh blueberries and maple syrup or raw honey!
