Fresh Pumpkin Pancakes

• FOR THE PANCAKES:
• 3/4 cups White Wheat Flour
• 1 teaspoon Baking Powder
• 1 pinch Salt
• 1/2 cups Coconut Milk
• 1/2 cups Water
• 1/2 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
• 1/2 cups Coconut Ice Cream, To Serve

1. 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!

white wheat flour, baking powder, salt, coconut milk, water, light brown sugar, vanilla stevia, hemp seeds, coconut flour, vanilla stevia, water, coconut ice cream

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