Coconut Flour Pumpkin Pancakes with Cashew Maple Cream

You won’t believe how light and fluffy these grain free pumpkin pancakes are!

Pancakes:
1/2 cup coconut flour
3 tablespoons coconut sugar (or other unrefined sugar)
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ginger
Pinch of nutmeg
1/2 teaspoon salt
6 eggs, preferably organic and free range
1/2 cup pumpkin puree
1/2-3/4 cup unsweetened almond milk
3 tablespoons melted coconut oil or extra-virgin olive oil
1 teaspoon vanilla extract

Maple Cashew Cream:
1 1/2 cup raw cashews, soaked at least 2 hours in water
1/4 cup unsweetened almond milk, plus extra if needed
3 tablespoons pure maple syrup
1 teaspoon vanilla extract

View the full recipe at An Avocado A Day →