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Pumpkin Spice Pancakes

Charle Punt

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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