Paleo Pumpkin Pancakes

• 1/2 cups Tapioca Starch
• 2 cups Almond Or Cashew Flour
• 1/2 cups Coconut Flour
• 1/4 cups Coconut Sugar
• 1 teaspoon Sea Salt
• 1 teaspoon Baking Soda
• 2 teaspoons Pumpkin Pie Spice
• 3/4 cups Organic Pumpkin
• 2 Tablespoons Coconut Oil
• 3 whole Large Eggs
• 2 cups Almond Milk Or More As Needed

1. In a medium bowl, mix together all of the dry ingredients and set aside. In a large bowl, whisk together the pumpkin and coconut oil. I do this before adding eggs, so that the cold eggs do not cause the oil to harden. Once the pumpkin and oil are well incorporated, whisk the eggs in. Finally, add almond milk.
2. Add dry ingredients to the wet. At this point you'll need to determine if you need to add up to another 1/2 cup almond milk. The batter should be thick, but loose enough to pour pancakes fairly easily.
3. Heat a ceramic nonstick griddle to 350u0b0F and spray it with coconut oil. Pour the batter in scoops of about 1/4 to 1/3 cup size. My pancakes were about 4 inches in diameter. Cook on the first side, until the pancake has set up enough to flip. It should be a nice toasty brown on the cooked side! Cook the other side until it matches the first. It takes about 5 minutes per side but keep an eye on it.
4. Serve with home made applesauce and enjoy!

tapioca, flour, coconut flour, ubc, salt, baking soda, pie spice, pumpkin, coconut oil, eggs, almond milk

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/paleo-pumpkin-pancakes/ (may not work)