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
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