I’m pretty sure I have 16283 pumpkin pancake recipes now; all a little different, but all a little similar. But I’d like to admit these are THE BEST ONES YET. Seriously —so moist, fluffy, and the perfect consistency. Also the perfect balance of sweetness. I even brought these to my neighbors to see if they passed the “man test” so they could be significant other approved and they did. So feel free to cook up a batch for your whole fam…bet they won’t even realize how healthy they are! Win-win! {Thanks, Bubba and Tay Tayyyy!}

  
Tip: these were AMAZING with caramelized peaches on the top. That batch was scarfed up before a photo. But for caramelized peaches, dice peaches and add to a warm skillet. Add maple syrup and cinnamon and sauté until evenly glazed. Add in between pancake layers and to top!

Ingredients:

• 1/2 can pumpkin
• 1 1/2 cups GF flour 
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 cup coconut milk
• 1/8 cup orange juice 
• 1 tablespoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg 
• 1 teaspoon vanilla extract
• Optional: Pinch salt 
• Optional: 3 tablespoons Enjoy Life dark chocolate chips or extra dark chocolate chunks
• Optional: 1/2 scoop chocolate PF 

Directions:

1. Heat electric skillet to 300 degrees F
2. Combine all ingredients in a blender (unless you’re adding chocolate chips; hand add them and mix them in after blending the rest)
3. Add coconut oil to skillet and scoop 1/4 cup sized servings onto skillet and heat each side about 2 minutes, or until each side flips clean 
4. Continue flipping sides until cooked all the way through
5. Top with caramelized apples or peaches {recipe above in “tip”} or other fruit of choice 
6. Enjoy!