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Pumpkin Pancakes
(Gluten and Dairy FREE!)
Recipe is for one and makes 4 medium sized pancakes.
1/3 Cup Pumpkin Puree
2 Eggs
2 Tbsp Ground Flax Seed
1 tsp Pure Vanilla Extract
1/2 tsp Pumpkin Pie Spice (or use your own spices)
1/4 tsp Cinnamon (or a hand full if you love cinnamon :-)
1-2 tsp Honey or Pure Maple Syrup
Sprinkle of Salt
Preheat your griddle to medium heat, about 325. Your pan/griddle needs to be HOT before you start cooking the pancakes, so be sure to turn it on before you make your mix!
Whisk all of the ingredients together in a medium mixing bowl until smooth.
Oil your griddle—I used coconut oil, but any oil will do.
Pour 4 medium sized pancakes on the hot griddle, about 4 inches across each. Let cook for 2-3 minutes on one size until it begins to bubble, flipping too early may cause them to stick. After you flip let them cook 2-3 more minutes until cooked through.
If you are following the 21 Day Fix program this recipe equals 1 orange, 1 green, 1 red and 1 tsp :-)
Enjoy with a drizzle of honey, maple syrup or other toppings!
Hope you enjoy!
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