Gluten free pumpkin spice pancakes

For a nutritious start to Halloween, whip up these gluten-free pancakes for breakfast with coconut flour and homemade pumpkin spice.

Ingredients

8 eggs, beaten
120ml milk
6 tbsp melted butter, plus 1 tbsp for cooking
70g coconut flour
2 tbsp caster sugar
2 tsp pumpkin spice (alternatively 1 tsp ground ginger and 1 tsp cinnamon)
1/2 tsp baking powder
1/2 tsp sea salt
50ml maple syrup
1 banana, sliced
100g blueberries

Method

In a jug, combine the eggs and milk.
In a large bowl, combine the coconut flour, sugar, pumpkin spice, baking powder and sea salt. Gradually whisk the egg mixture into the dry ingredients.
Finish by whisking in the melted butter until the mix is all combined.
Heat the remaining 1 tbsp of butter in a large frying pan. Spoon coaster-sized amounts of pancake mixture into the frying pan, well spread apart (you will need to do the pancakes in batches).
Allow the pancakes to cook on a low heat for 4-5 minutes or until the base is firm, then flip the pancakes onto the other side and cook for a further 2-3 minutes or until risen and firm.
Keep the cooked pancakes warm while you finish using up all the mixture.
To serve, pile them up and top with sliced banana, blueberries and maple syrup

Our pancakes are made using coconut flour so they’re gluten-free, and flavoured with pumpkin spice – a blend of cinnamon, ginger, nutmeg, allspice and cloves that’s famously used in pumpkin spice lattes.

Gluten Free

Easy

Serves 10 pancakes