Prep time: 5 minutes
¼ cup pumpkin, cooked and puréed
3 tablespoons almond milk
1 tablespoon of maple syrup, plus extra to serve
1 tablespoon vanilla bean extract
¼ cup coconut flour
1 teaspoon cinnamon Pinch of nutmeg
½ teaspoon salt
¼ teaspoon baking soda Coconut yoghurt and blueberries, to serve
Cook time: 15-20 minutes
Place all the dry ingredients together, add wet ingredients and whisk until smooth.
Heat the pan, add a little coconut oil and place a blob of pancake mixture in the middle. Cook until the pancake starts to bubble and rise before turning over.
Serve with coconut yoghurt and fresh blueberries. Drizzle with extra maple syrup.
Faye James is the author of The Long Life Plan (New Holland)
and a food, beauty and health journalist and health and wellness coach
with over 20 years of experience.
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