Healthy Pancake Makeover + Gluten free Coconut Flour Pumpkin Pancake Recipe

Yum Yum! I love a good pancake. For me it’s the ultimate comfort food. I grew up being treated to the most delicious pancakes from all the wonderful women in my life, Mom, aunt, grandparents, great aunts.. They all had their own special recipes, all delicious in their own way. They, of course, used good old buttermilk, sugar, wheat flour and eggs. Maybe not the healthiest ingredients, but at the same time, even these foods weren’t genetically modified or over processed like they are now. So now we have to find alternatives that won’t make our bellies bloat and cause us to feel yucky all over.

So here is my version of pancakes that will make you happy inside and out:) These babies came out fluffy and amazingly delicious! You can top them with blueberries, ground flaxseeds, raw honey. Keeping it seasonal, I topped mine with  chopped apples, walnuts and maple syrup!

Gluten-free Coconut Flour Pumpkin Pancakes

1 cup oat flour
½ cup coconut flour
4 eggs
1 cup pumpkin purée (unsweetened if store bought)
1.5 cup milk of choice (I used unsweetened almond milk)
1 Tbsp coconut sugar
1.5  tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
¼ tsp sea salt
Coconut oil for cooking

To serve:
Apples
Walnuts
Maple syrup

How to make:
In a large bowl whisk eggs. Add pumpkin purée, milk and mix well. Whisk in all the dry ingredients and mix well. If you don’t have pumpkin pie spice, use a mix of cinnamon, ginger and nutmeg at a ratio of 2:1:1.

Heat pan over medium heat, add about 1 tsp of oil and allow to melt. Pour batter on the pan, about 1/2 ladle per pancake. You should be able to fit 3 pancakes per batch. Cook for 3-4 minutes per side.
They come out pretty fluffy, so make sure they are cooked thoroughly before taking them off the pan.

To serve, chop apples and walnuts into little pieces and serve along with maple syrup.

Makes 4-5 servings.