A stack of autumn-spiced fluffy pumpkin pancakes finished with lashings of maple syrup. The most perfect weekend brunch!
Combine the pumpkin puree, melted coconut oil, milk, maple syrup, eggs and salt in a large bowl.
Sift the gluten-free flour, bicarbonate of soda and spices into the wet ingredients, then stir until just combined, being careful not to over mix.
Heat a large frying pan over a low-medium heat and a little coconut oil to grease the bottom. Fry 1/4 cups of the batter until you see a few bubbles appear and burst on the surface. Check that the bottom of the pancakes is golden, then flip them over to cook for another 2 minutes on the other side. Transfer the cooked pancakes to a plate and keep them warm in the oven whilst you repeat with the remaining batter.
Stack the pancakes between plates, then top with almond butter, blueberries and maple syrup.
Once cooked, these pancakes can be stored in the fridge for up to 3 days, or in the freezer for 3 months and reheated in the microwave.
Recipe courtesy of georgieeats.co.uk