This article is shared with permission from our friends at Dr. Axe.
This pumpkin blueberry pancakes recipe is a favorite by all who try it. It’s gluten-free, qualifies as a genuine high-fiber food and is seriously delicious! Try it and you won’t be sorry!
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Pumpkin Blueberry Pancakes Recipe
Total Time: 15 MINUTES
1 cup gluten-free pancake flour
½ cup coconut milk
½ cup canned pumpkin
½ cup fresh or frozen blueberries
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon coconut oil
Combine wet ingredients in a bowl (except blueberries)
Whisk in dry ingredients carefully to avoid clumping
Stir in blueberries
Heat Coconut oil in pan over medium heat
Pour approximately 1/3 cups of batter per pancake until pan is full
Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking
Serve warm with blueberry and maple syrup