Pumpkin Pancakes

This is my own original recipe.  It’s the perfect way to use up leftover pumpkin.  I hope these make you feel as warm and cozy as they make me feel!

 

Ingredients:

1 c. brown rice flour

1/2 c. oat flour

1/4 c. sweet rice flour (or more brown rice if you can’t find this)

1/4 c. potato starch

1/4 c. teff flour

1/4 c. tapioca starch

1/2 tsp xanthan gum

1 tsp salt

2 T. baking powder

2 1/2 T sugar

 

2 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

3/4 c. pumpkin puree

2 flax eggs (2 T. golden flaxseed meal mixed with 6 T. warm water and set aside)

1 3/4 c. coconut milk (from a carton)

1/4 c. oil

1/4 c. walnuts, chopped (optional)

 

Directions:

Stir together flaxseed and water in a small bowl and set aside.  Combine dry ingredients including spices.  Add in the wet ingredients including the flax eggs.  Stir to combine, then add in walnuts.  Heat a non-stick skillet to medium heat.  Add pancake batter, leaving 2 inches between each one to allow for expansion.  When the edges are looking dry and the middle is bubbling a little and the bottom side is brown, flip pancakes.  Cook for another minute or two and then remove from pan.  If your batter is a little too firm, add coconut milk one Tablespoon at a time until desired thickness.  Serve with a pat of butter on top and a drizzle of maple syrup.