Warming, and slightly spicy, with a hint of nutmeg and cinnamon, these gluten-free pancakes are perfect for a chilly autumn morning. Serve them with pure maple syrup and sautéed kale on the side; add some sausages or eggs for more protein!
Ingredients
Dry Ingredients
½ cups
brown rice flour
½ cups
millet flour
¼ cups
tapioca flour
1 teaspoons
baking powder
½ teaspoons
baking soda
¼ teaspoons
sea salt
1 teaspoons
cinnamon
¼ teaspoons
ground nutmeg
Wet Ingredients
1 cups
non-dairy milk
6 tablespoons
pumpkin purée
1 large
eggs
2 tablespoons
melted
coconut oil
or butter
2 tablespoons
maple syrup
coconut oil
or butter for cooking
