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| Pumpkin Blueberry Pancakes |
- 1 cup gluten free Pancake flour
- 2 eggs
- ½ cup coconut milk
- ½ cup canned pumpkin
- ½ cup fresh or frozen blueberries
- 1 drop cinnamon essential oil
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil or ghee
- Combine wet ingredients in a bowl (except blueberries)
- Whisk in dry ingredients carefully to avoid clumping.
- Stir in blueberries.
- Heat coconut oil (or ghee) in pan over medium heat.
- Pour approximately 1/3 cups of batter per pancake.
- Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking.
- Serve warm with blueberries and maple syrup.
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