Grain-Free Pumpkin Pancakes

I can't sing enough praises about Namase Health Center and its people. Dr. Nasha Winters has transformed my health with her knowledge of gluten-free eating and her nutritional wisdom. Her husband, Steve Ottersberg, presents cooking classes that are healthful and educational, and great fun!

These pancakes were derived from a recipe of Steve's. These are packed with protein and flavor. I'm grateful for the grain-free goodness of these warm breakfast treats!

Grain-Free Pumpkin Pancakes
1/2 cup pumpkin puree
3/4 cup almond meal
1/2 cup coconut milk
1/2 cup shredded coconut (unsweetened, full fat)
2 eggs
2 tbsp. maple syrup (optional)
1/4 tsp. baking powder
1/4 tsp. baking soda
1 tbsp. vanilla estract
1 tsp. fresh ginger, grated
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Warm up a nonstick pan over medium-low heat.
In a mixing bowl, whisk eggs, coconut milk and vanilla. Fold Pumpkin puree into egg mixture. Add eggs, cocomut milk, and whisk. Add in remaining dry ingredients and mix gently.
When pan is well heated, pour in a little grapeseed or coconut oil, then pour small amounts of batter into pan and spread fairly thinly -- they will expand a bit.

Enjoy with a drizzle of pure maple syrup and a side of blueberries!

Grain-Free Pumpkin Waffles
Create the recipe above, but add 3 tablespoons tapioca flour to create a waffle mix that won't stick to your waffle iron. Please use a non-stick iron for this recipe!