Nothing like pancakes on a lazy Sunday morning. Whip up a few of these gems and you’ll be smiling all day.
Pumpkin Strawberry Pancakes
- 2 tbs. almond butter
- 1 cup almond flour
- 3 eggs
- 1/4 cup canned pumpkin
- 1/4 cup sliced strawberries
- 1 tbs. coconut oil
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 2 tbs. blackstrap molasses
Mix all ingredients (except for strawberries) together in bowl. If the mixture is too thin, add almond flour to achieve desired consistency. Spoon batter into pan and place several slices of strawberries onto each pancake while still wet. Cook on medium heat in coconut oil or butter. Top with whipped cream (or coconut creme), real maple syrup, raw honey, or blackstrap molasses.
Enjoy!
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Usually I prefer slices of banana in my pancakes, but with this recipe strawberries are killer. I definitely wasn’t expecting them to compliment the pumpkin like that. These are by far the BEST gluten-free pancakes we’ve made.