The Pioneer Woman Tasty Kitchen
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Fresh Pumpkin Pancakes

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Level: Easy

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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!

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