Pumpkin Pecan Pancakes

Pumpkin Pecan Pancakes

Ingredients

  • 1 Cup nondairy milk
  • 3/4 Cup sorghum flour
  • 3/4 Cup tapioca starch (may substitute with potato starch or cornstarch)
  • PLEASE NOTE: You may substitute both the sorghum flour & potato starch with 1 1/2 Cups WHEAT flour & OMIT the xanthan gum
  • 3/4 Cup pecans, roughly chopped, toasted in a 350 degree oven for about 10 minutes.
  • 1/2 Cup pumpkin puree (fresh or canned)
  • 1 Tablespoon cane sugar
  • 1 Tablespoon xanthan gum OR ground chia seeds
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Oil for your griddle / pan
Read the whole recipe on Eating Whole