Gluten Free Pumpkin Pancakes (dairy free)

Ingredients:

1. 1/4 cup pumpkin puree
2. 3 tbsp almond milk
3. 1 tbsp honey
4. 3 eggs
5. 1 tbsp coconut oil, melted, plus additional for pan
6. 1 tsp vanilla
7. 1/4 cup coconut flour
8. 1 tsp cinnamon
9. Pinch of nutmeg
10. 1/2 tsp salt
11. 1/4 tsp baking soda

Instructions:

1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
2. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!

Pumpkin Pancakes

1 C all-purpose flour
1 tbs sugar
1 tsp baking powder
1/2 tsp baking soda
2 tbs unsalted butter, divided
1 egg, lightly beaten
1 C buttermilk (or mix 1 tbs lemon juice with enough milk to make a cup; let stand 5 minutes)
1/3 C canned pumpkin
Maple syrup
Fresh Strawberries or Raspberries

In a bowl, mix flour, sugar, baking powder, and baking soda. Melt 1 Tbs butter. Whisk in egg, buttermilk, pumpkin, and melted butter.

Heat a nonstick skillet over medium-high heat. Add 1 tsp butter; swirl pan to coat. Spoon 4 heaping tbs of batter (1 tbs per pancake) 2-inches apart into skillet. Cook for 1-2 minutes or until pancakes have bubbles on top and are slightly dry around edges; turn. Cook until golden on bottom, about 1 minute more. If pancakes brown too quickly, reduce heat to medium. Repeat with remaining batter and butter. Serve warm with syrup and berries. Makes 12 3-inch pancakes.

English Pancakes

1 cup flour
1 cup water
1/3 cup milk
2 eggs
Pinch of salt

Beat very well with a hand mixer and let sit for a few hours in the fridge.

Whisk mixture again really well before making the crepes. Heat in a small non-stick frying pan with a little oil. Note: Pour in just enough batter to cover the bottom of the pan in a thin layer. When it is cooked, flip it over with a quick flick of the wrist. (Or use a pancake turner, but flicking and flipping is more fun!) It only takes less than a minute to cook since it is so thin.

Roll up crepe. Sprinkle sugar on top and then squeeze fresh orange or lemon juice on top. Enjoy!

(You can top these with anything you like…Berries, Nutella, jams or jellies, ice cream, fruit and whipped cream…the possibilities are endless!)