Yes, I pictured one pancake. Why? Because once everyone got wind of me making these gems, this was my ration.
These are by far one of my favorite things to make. They warm your belly without bloating them up!
So here is how you make them. I doubled the recipe because, well, if you don’t you’ll regret it.
Gluten Free Pumpkin Pancakes
3 1/2 C. Gluten free flour (I used cassava or yucca root flour)
6 tsp baking powder
1/2 tsp salt
1-2 tbsp cinnamon ( to your liking)
1 tsp allspice
1/4 tsp ginger
2 cups coconut water (or milk)
2 tbsp oil of choice
2 C. Pumpkin
Directions: Mix all dry ingredients together. Add eggs, oil, water/milk, pumpkin. Mix. Heat griddle and spoon out 1/4 cup of batter at a time. Cook like normal pancakes. Add butter and maple syrup.
These would be great for a brunch or even for dinner (which we did tonight). I promise, they will not disappoint!
Looking for a rib sticking recipe that will guarantee to make it into your comfort food recipe box? Look no further. This recipe is crock pot friendly, kid approved, and a great way to use up veggies in your fridge.
1lb of grass fed beef browned
1 bag of frozen broccoli
3 chopped carrots
2 zucchini chopped (thick)
1 cup frozen peas
2 small cans of tomato paste
Directions: Brown meat in skillet ( I always add a little water to grass fed and cover so I don’t have to babysit it). Add to the crockpot. Add 2 cans of tomato paste and all the veggies. I cut the zucchini thicker so it doesn’t get mushy by dinner time. Add water and fill up the crockpot with water until it reaches the top. Add all your spices. I got heavy on the garlic and onion. It makes it taste amazing. Turn on low and cook for 8 hrs. Serve with buttered bread. Great the next day also with grilled cheese! Enjoy!