Don't let the name fool you- these pancakes are sweet and delicious!!
A lovely friend of mine posted these on her Instagram account the other week. Foodporn at it's best!
She was kind enough to share her recipe with me- and happy to spread the love to my lovely blog followers.
I have tried (and failed) numerous times to make pancakes that are gluten free. They were always a disaster- falling apart when flipping, tasting uncooked. Frustrating and disappointing!!
These babies were easy and lovely to make! You need to leave them to cook for a little longer than a normal pancake, allowing them to get a good crust on the outside before gently flipping. And don't try and make them too big- I found the best size to make them was around the size of a large coffee mug base.
3/4 cup pumpkin puree
1/2 tin coconut milk,
3 tablespoons of coconut flour
1teaspoon of cinnamon (or whatever spices you like) I put a drop of vanilla stevia in mine.
1/4 teaspoon bicarbonate,
pinch of Himalayan salt.
Sift flour, bicarb and spices and then whisk together with wet ingredients until a smooth batter forms.
In a medium hot, nonstick pan, spray coconut oil and dollop in batter. Cook until golden crust is formed, gently flip.
Pop coconut cream in fridge until it sets.
Scrape off top layer of cream and whizz with beaters until 'fluff' forms.
Top with walnuts and enjoy!
Thanks Kate for your wonderful recipe!