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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

Preparation time:

Cook Time:

Serves: 4

Ingredients:

  • 1 cup gluten-free pancake flour
  • 2 eggs
  • 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

Directions:

  1. Combine wet ingredients in a bowl (except blueberries)
  2. Whisk in dry ingredients carefully to avoid clumping
  3. Stir in blueberries
  4. Heat Coconut oil in pan over medium heat
  5. Pour approximately 1/3 cups of batter per pancake until pan is full
  6. Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking
  7. Serve warm with blueberry and maple syrup

 

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Josh Axe
Doctor of Natural Medicine
Doctor of Natural Medicine at Exodus Health Center Dr. Josh Axe, DNM, DC, CNS, is a doctor of natural medicine, clinical nutritionist and author with a passion to help people get well using food as medicine. Dr. Axe is the author of Eat Dirt and Essential Oils: Ancient Medicine , and he's also the founder of www.DrAxe.com , one of the world's top natural health sites that draws more than 11 million visitors each month.
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