How to make gluten free pumpkin coconut milk pancakes

Make Gluten Free Pumpkin Coconut Milk Pancakes

26
STEPS
INGREDIENTS

Mise en place

Mise en place

Mix dry ingredients: flour, baking powder, and baking soda, in mixing bowl.

Mix dry ingredients: flour, baking powder, and baking soda, in mixing bowl.

Add wet ingredients: pumpkin coconut milk, eggs, maple syrup, and vanilla.

Add wet ingredients: pumpkin coconut milk, eggs, maple syrup, and vanilla.

Whisk to combine.

Whisk to combine.

Add melted, warm butter.

Add melted, warm butter.

Whisk quickly and when baking soda action takes place, all bubbly, you are ready to make pancakes.

Whisk quickly and when baking soda action takes place, all bubbly, you are ready to make pancakes.

Make pancakes on griddle, when bubbles appear you are ready to flip.

Make pancakes on griddle, when bubbles appear you are ready to flip.

All ready to eat!

All ready to eat!

Pumpkin Coconut Milk Pancakes

Pumpkin Coconut Milk Pancakes

Mmm, delicious!

  • 2.0c Gluten free flour
  • 1.0tsp Baking soda
  • 2.0tsp Baking powder
  • 2.0 Eggs
  • 2.0c Pumpkin coconut milk
  • 2.0Tbsp Maple syrup
  • 4.0Tbsp Melted butter
  • 1.0tsp Vanilla extract
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