Submitted by: Kirsten Longnecker
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 4
Warm and satisfying, these make a delicious fall breakfast!
1 egg
1 c. brown rice flour
1 c. milk, raw or organic
2 tbsp. coconut oil
1/2 c. pumpkin puree, canned
1 tbsp. coconut sugar
1 tbsp. baking powder
1/4 tsp. sea salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 med. red apple
1 tbsp. butter
1 tbsp. coconut oil
Combine egg, flour, milk, melted coconut oil, pumpkin puree, coconut sugar, baking powder, sea salt, nutmeg, cinnamon, and apple (peeled, cored, and chopped) in a medium bowl. Stir to mix well.
Melt 1 teaspoon butter and 1 teaspoon coconut oil in a large pan over medium heat. Spoon batter by ⅓-cup portions into pan, making 3 or 4 pancakes at a time. Cook, turning once, until cooked through, 8 to 10 minutes. Repeat for remaining pancakes, using 1 teaspoon of butter and 1 teaspoon of coconut oil each time.
Each serving is 3 pancakes.
Serve pancakes topped with maple syrup, apple butter, or pumpkin butter.
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