Gluten free, paleo friendly and high in protein, and the blueberries provide extra antioxidants.
Prep time: 15 minutes
1/2 cup canned pumpkin puree – I buy Organic Pumpkin Puree in bulk
1 tsp cinnamon (click the link for an economical, bulk option with an OU)
1/2 tsp baking soda (I use Bob’s Red Mill Baking Soda)
1/4 cup coconut flour (you can get the one I use at this link)
2 tbsp coconut oil, get it here (there are lots of choices on Amazon, I use Nutiva) (or butter)
1/2 cup fresh berries (you can also use frozen, in which case you should add them to the batter right before frying so that the batter doesn’t turn blue).
I find that blending this in a cuisinart or blender incorporates the coconut flour better, so that you have a smooth consistency.
1. Blend all ingredients together except for the berries, saving 1 tbsp of the oil for frying.
2. Add oil to heated skillet, and fry about 2 tbsp of batter for each pancake in a large skillet over medium heat. Add several berries to each pancake at this step, right before flipping over. When brown on the edges, flip and fry about two minutes on opposite side.