Pumpkin Pancakes with Honey and Berries

Pumpkin Pancakes with honey and berries

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Preparation / cooking time 30 minutes

Serves 4

Ingredients

1/2 cup oats

1/4 cup cornmeal

1 1/4 cups whole gluten free wheat flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp ginger

1/2 cup canned pumpkin puree

1 tsp vanilla extract

1/2 tsp salt

1 tsp. cinnamon

1 mashed banana

1 1/2 cups non-dairy milk

2 tbsp. honey

 

Directions:

We preheat a non-stick frying pan over medium heat.

In a large bowl, mix all the dry ingredients and stir to combine.

In a separate bowl, we mix the pumpkin, banana, vanilla extract and non-dairy milk and whisk them.

We pour the mixture into the bowl with the dry ingredients and mix well.

We lightly spray the frying pan with oil and drop the batter by spoonful’s onto it.

We cook until bubbles start to form around the edges and the bottom is browned.

Carefully we flip and cook the other side.

 We serve while warm, pouring some honey on top and adding some berries to the side.