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Gluten Free Pumpkin Pancakes

10/23/2017

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Makes about 6-8 smallish pancakes or about 3 large ones. 

3 eggs
1/3 cup pumpkin puree
1 tsp cinnamon*
1/2 teaspoon ground ginger*
1/4 teaspoon cloves*
1/4 teaspoon nutmeg*
1/3 cup almond meal
1/2 teaspoon baking soda
pinch of salt
2 tablespoons butter or coconut oil

* we like our pumpkin to have a lot of spice.  You can replace these with 1 teaspoon of pumpkin spice.

Whisk the eggs in a bowl.  Add in the pumpkin, spices, almond meal and baking soda.  Throw in a pinch of salt.  Whisk until it's all combined. 

Heat a large skillet over medium heat.  Add the butter or coconut oil to the pan, once melted, pour in about 1/4 cup of batter.  Turn down heat a bit.  Cook the pancake about  2-3 minutes per side, or until you see little bubbles starting to form on top, then flip.  Continue to cook about 2 more minutes.  Serve with maple syrup. 
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    Jess Hilton

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