Grandbaby spent the night last night so I wanted to make him some pancakes this morning. Many of the recipes I’ve tried in the past are just too runny – no matter how long I let it sit or whatever else I do to them.
This morning I tried Tammy Credicott’s recipe and they are the perfect consistency. And, super tasty with the cardamom! I added mini chocolate chips to Hudsie’s – he loved them. 🙂
- 1/4 c almond flour
- 1/4 c coconut flour
- 2 tbsp arrowroot starch
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 2 tsp ground cardamom
- pinch of sea salt
- 1/2 cup pumpkin puree (I used canned)
- 5 eggs
- 1/2 tsp pure vanilla extract
- 2 tbsp pure maple syrup
- 1/4 c coconut milk
- 2 tbsp coconut oil, melted, for cooking
- In medium sized bowl, combine the almond flour through the sea salt, mix well.
- Add all other ingredients, through the coconut milk, mix well using a hand mixer.
- Heat 1 tbsp coconut oil over medium heat.
- Pour the batter into the skillet to form 3-4″ wide pancakes.
- Cook the cakes until they bubble in the middle and the edges are set. Flip and cook for a couple more minutes.
- Repeat steps 3-5 with remaining oil and batter.
- Serve with maple syrup.