Happy Friday, friends! 
In celebration, I decided to share the recipe for these amazing pancakes today so that you can have enough time to prepare for brunch tomorrow. I first made them last week, and have been dying to share the recipe ever since. You guys are going to LOVE these!
They are made with a simple batter infused with pumpkin, cinnamon and nutmeg and topped with coconut cream, shredded coconut and maple syrup. These are the perfect way to start a lazy Saturday morning.
And, because who wants to spend tons of timing cooking on a weekend, this recipe takes 5 minutes to prepare and about 10 to cook (depending on the size of your pan). If that’s not I win, I don’t know what is.
Quick tip for the coconut cream, try refrigerating overnight, then shake well and mix with a teaspoon of cinnamon, then pour over your pancakes for a yummy twist on the original!
- Pancakes
- 1 cup flour
- 2 TBS. baking soda
- ½ cup canned pumpkin
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ cup powdered sugar
- ½ cup almond milk
- To serve:
- ½ cup heavy coconut milk mixed with 1 tsp. cinnamon
- ¼ cup shredded coconut
- Maple syrup
- In a medium-sized bowl, combine all the ingredients above. If your mixture is too thick, simply add more almond milk (1 TBS. at a time), if too thin add more flour (1 TBS. at a time).
- In a skillet over medium-high heat (greased with PAM) cook pancakes until golden brown.
- To serve, simply add toppings as you see fit!
