- 4 eggs (I used 1/2 cup of applesauce instead of 2 of the eggs)
- ½ cup pumpkin puree
- 2 tablespoons honey
- 3 tablespoons coconut milk or whole milk + more if batter is too thick (I used Vanilla Almond Milk)
- 1 tablespoon butter or coconut oil + more for cooking pancakes (I used coconut oil)
- 1 teaspoon vanilla extract
- ½ cup coconut flour (I did 1/4 cup sorghum + more to thicken, and 1/4 cup brown rice)
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves (I used 1/2 of this amount; I'm not a big cloves fan)
- ¼ teaspoon ground nutmeg
- I added 2 tablespoons of Gluten Free Baking Powder
- Heat a griddle to medium heat. (I did medium high)
- Whisk eggs, pumpkin, honey, milk (vanilla almond milk), butter, and vanilla together until well combined. (I added in the applesauce here as well)
- In a separate bowl, mix coconut flour, baking soda, and spices together until combined. (This is where I put in sorghum, and brown rice flour opposed to coconut, and added the baking powder)
- Mix dry ingredients in with wet ingredients.
- The batter will be very thick, but you can add more milk if desired. (Add in more sorghum flour and almond milk to reach the consistency of normal pancake batter)
- Grease the griddle with coconut oil or butter. Spoon the batter onto the griddle, flatten and shape the pancakes. (Greasing was unnecessary as I used a nonstick griddle. Also, you won't have to shape them if you thin the batter out to the consistency of normal pancakes).
- Try to keep them small (bigger than silver dollar pancakes but smaller than traditional pancakes). (I didn't find this to be an issue)
- Cook a few minutes until lightly browned, then flip and cook the other side for about a minute or until cooked through. Do not walk away; they can burn easily (enjoy with apple butter).
- The original recipe has a cinnamon honey syrup to go with it. Find that here.
Hope y'all enjoy! These are PERFECT for fall!
Have a great Sunday!!