Pancakes are always a big hit with guests and children.
½ cup walnuts
Heat a pancake griddle to medium, or 350°.
½ cup almond flour
2 tablespoons coconut flour
1 tablespoon chia seeds
⅛ teaspoon salt
2 teaspoon cinnamon
½ teaspoon ginger, ground
½ teaspoon nutmeg, ground
¼ teaspoon baking soda
½ cup pumpkin puree
2 tablespoons maple syrup
½ teaspoon vanilla extract
coconut oil for cooking pancakes
Combine dry ingredients in a bowl. Whisk together wet ingredients in a small bowl. Add wet to dry ingredients, stirring just long enough to mix. Some lumps will remain in the batter.
Add enough coconut oil to the pan to grease the center.
Pour batter in approximately ¼ cupsful onto pan and spread out into pancake shape (the batter will be a bit thick and need some help to form a circle)
Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second side. Repeat with remaining batter, adding more coconut oil to the pan as needed
Serve along with slices of your favorite fruit and pure maple syrup or applesauce.
Preparation: 45 minutes
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