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Find a storeGluten free pumpkin spice pancakes
Method
Step 1
In a jug, combine the eggs and milk.
Step 2
In a large bowl, combine the coconut flour, sugar, pumpkin spice, baking powder and sea salt. Gradually whisk the egg mixture into the dry ingredients.
Step 3
Finish by whisking in the melted butter until the mix is all combined.
Step 4
Heat the remaining 1 tbsp of butter in a large frying pan. Spoon coaster-sized amounts of pancake mixture into the frying pan, well spread apart (you will need to do the pancakes in batches).
Step 5
Allow the pancakes to cook on a low heat for 4-5 minutes or until the base is firm, then flip the pancakes onto the other side and cook for a further 2-3 minutes or until risen and firm.
Step 6
Keep the cooked pancakes warm while you finish using up all the mixture.
Step 7
To serve, pile them up and top with sliced banana, blueberries and maple syrup
Ingredients
8 eggs, beaten
120ml milk
6 tbsp melted butter, plus 1 tbsp for cooking
70g coconut flour
2 tbsp caster sugar
2 tsp pumpkin spice (alternatively 1 tsp ground ginger and 1 tsp cinnamon)
1/2 tsp baking powder
1/2 tsp sea salt
50ml maple syrup
1 banana, sliced
100g blueberries
