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I am a stay at home wife and mother of three wonderful homeschooled children. I love to cook and am a field editor for Taste of Home magazine. Check back often to see what new recipes have been added!

Tuesday, October 2, 2012

Gluten Free Pumpkin Pancakes

1/2 cup pumpkin puree
1/4 cup melted coconut oil
1/2 cup brown rice flour
2 eggs
1 tablespoon honey
1 teaspoon baking powder
Extra coconut oil for pan

Preheat pan to medium-low heat with two spoonfuls of coconut oil.

In a blender combine all ingredients (except for extra coconut oil). When the pan is hot. spoon the mixture onto the pan in small dollar size and cook each side until golden. Smother with real maple syrup.

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