Paleo Fluffy Pumpkin Pancakes
1/4 - 1/2
start with 1/4 cup and add more as needed if the batter is too thick. Different types of tapioca starch/flour tend to mix differently.
Butter or Coconut Oil for greasing the skillet
In a medium bowl, mix together the flours, spices, baking powder and baking soda until everything is well combined.
In a small bowl, whisk together the pumpkin, eggs, vanilla and coconut sugar.
Pour the wet mixture into the dry and combine.
Add almond milk little by little, until the mixture has a pancake batter consistency.
Heat butter or coconut oil in a skillet over medium heat.
Using a ladle, spoon the pancake mixture into the skillet forming 4-inch round pancakes (I was able to cook 4 pancakes at a time in my 12-inch skillet).
Cook on one side for 2-3 minutes, until the edges have become a golden-brown. Carefully flip the pancakes over and cook the opposite side.
Transfer to a plate, and top with pure maple syrup. Enjoy!
Printed from FitHappyFree.com