We'll take any conventional pancake recipe and raise you a gluten-free and decidedly more delicious version—with pumpkin, at that. The warm notes of cinnamon, nutmeg, and ginger make for an autumn breakfast you'll want to make over and over.

This recipe yields 8 pancakes

INGREDIENTS

3 tablespoons coconut flour
⅛ cup cassava flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon sea salt
3 eggs
½ cup pumpkin puree
½ cup of almond milk (or non-dairy milk of choice)
2 tablespoons maple syrup
1 tablespoon coconut oil
½ lemon, squeezed
½ teaspoon vanilla extract

3 tablespoons coconut flour
⅛ cup cassava flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon sea salt
3 eggs
64 grams pumpkin puree
2.25 ounces almond milk (or non-dairy milk of choice)
2 tablespoons maple syrup
1 tablespoon coconut oil
½ lemon, squeezed
½ teaspoon vanilla extract

Directions

1. Combine all the dry ingredients into a bowl and stir with a fork or pastry blender.

2. In a separate bowl, beat eggs, pumpkin, nut milk, maple syrup, vanilla, and lemon. Add coconut oil and mix well.

3. Add the dry ingredients to the wet and whisk.

4. Heat a skillet to medium/low heat and scoop ¼ cup of batter into the pan. Allow it to cook low and slow. About 3 - 5 minutes on each side.

5. Serve with maple syrup.

TIPS

**Although the batter has the consistency of a regular pancake mix, it will take longer than expected to cook. In order not to burn them, cook them low and slow.