Description
Fluffy dairy-free pumpkin pancakes made with fresh roasted pumpkin topped with coconut cream and coconut ice cream because life is too short not to enjoy the little things!
Ingredients
- FOR THE PANCAKES:
- ¾ cups White Wheat Flour
- 1 teaspoon Baking Powder
- 1 pinch Salt
- ½ cups Coconut Milk
- ½ cups Water
- ½ cups Fresh Roasted Pumpkin
- 1 Tablespoon Light Brown Sugar
- 10 drops Vanilla Stevia
- FOR THE TOPPING:
- 1 Tablespoon Hemp Seeds
- 1 Tablespoon Coconut Flour
- 5 drops Vanilla Stevia
- 1 teaspoon Water
- ½ cups Coconut Ice Cream, To Serve
Preparation
Combine the flour, baking powder and salt in a mixing bowl. Next add the coconut milk, water, roasted pumpkin, sugar and stevia to the flour mixture. Mix well. Cook the pancakes on a heated skillet flipping halfway through. For topping, mix the hemp seeds, coconut flour, stevia (or sugar) and a little water at a time until the mixture comes together. Top pancakes with coconut cream mixture and coconut ice cream for a decadent treat!
