• 1 c. gluten free pancake mix (Bob’s Red Mill)
  • 2 eggs
  • 1/2 c. coconut milk
  • 1/2 c. canned pumpkin
  • 1/2 c. fresh or frozen blueberries
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 tbsp. coconut oil

 

  1. Combine wet ingredients in a bowl (except blueberries)
  2. Whisk in dry ingredients carefully to avoid clumping
  3. Stir in blueberries
  4. Heat Coconut oil in pan over medium heat
  5. Pour approximately 1/3 cups of  batter per pancake until pan is full
  6. Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking
  7. Serve warm with blueberry and maple syrup

 

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