Gluten-Free Lemony Pumpkin Pancakes

Serves 6

Prep time 10 minutes

Cook time 5 minutes

INGREDIENTS:

• 1.5 cup almond milk 
• 1/2 cup of organic pumpkin pure 
• 1 tablespoon of lemon juice 
• The zest of 1 lemon 
• 2/3 a cup of coconut flour
• 2/3 a cup of tapioca flour 
• 1 tsp baking powder
• 1/2 tsp baking soda 
• 1 pinch of salt 
• 3 eggs 
• 2 tablespoons of maple syrup 
• Coconut oil (for cooking pancakes) 

INSTRUCTIONS:

1. Add all dry ingredients together in a large bowl 
2. Whisk in wet ingredients until mixture is uniform 
3. Heat a non stick pan on a medium heat
4. Spread coconut oil with a paper towel all around pan to ensure pancake doesn’t stick 
5. Fill a ladle half way with pancake mix and pour on hot pan 
6. Let cook about 2-3 minutes on each side

Recipe created for SWW® by Chef Karly Siciliano