This is the perfect Thanksgiving breakfast and one last thing pumpkin spice before we are in total Christmas mood. These pancakes taste like a treat but are gluten- and refined sugar free and the ideal way to start the day on a cold Winter weekend.
Serves 4
Ingredients: (preferably organic)
- 2 cups GF pancake mix (I use Simple Mills made from almond flour)
- ½ cup pumpkin purée
- 1 tsp pumpkin spice
- 2 eggs
- 1 tbsp plant-based milk
- 1 tbsp coconut oil, melted
- more coconut oil, for frying
Directions:
01. In a bowl, mix together the pancake mix pumpkin purée, pumpkin spice, eggs, milk and coconut oil. Whisk until smooth.
02. Pre-heat a pan with ½ tbsp coconut oil and place 2 tbsp of pancake mix each to amke nice and round pancakes. Fry on both sides until golden. Repeat until all the batter is used up.
03. Serve pancakes with some vegan plain yogurt or sour cream and maple syrup.
