2c Almond Flour
1c Cassava Flour
2 Large Eggs
1c Organic Coconut Milk from Can
1/3c Date Syrup
1tsp Pumpkin Spice
1/4tsp Salt
1tsp Bicarbonate of Soda
Mix all till well combined, heat a skillet with medium heat and oil with coconut oil. Scoop equal amounts of batter with an ice-cream scoop, flatten the batter and cook with a closed lid, when the bottom is cooked flip over and cook till ready.
These pancakes are Light, Fluffy and has a Delicious Pumpkin Spice Flavor!
Serve plain or with dairy free vanilla ice cream topped with pecan nuts, drizzled with date syrup.
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