My favourite season is HERE! So let’s indulge in everything pumpkin shall we?
Ingredients
1C fine ground almond flour
1C @ottos_cassava_flour cassava flour
2 heaping teaspoons ground cinnamon
1/2 tsp ground ginger & nutmeg
Pinch of cloves
1C @farmersmarketfoods organic pumpkin
1 tbsp maple syrup
2 free-range eggs
2 teaspoons pure vanilla extract
1 & 1/3C unsweetened almond milk
.
.
Whisk together the dry and the wet ingredients in separate bowls until just combined. Add dry to the wet and mix again until combined. Grease a non-stick skillet with coconut oil and drop batter 1/3C at a time. Cook for about 2 minutes FLIP for another 1-2 minutes until golden brown. Makes 12 pancakes
easy to freeze and enjoy all week long.
DID YOU MAKE THIS RECIPE? Let me know if you try this recipe! I’d love to see it and share it!” Tag me on IG @thenaturallynatalie or hashtag #thenaturallynatalie
