Pumpkin Pancakes

Chickpea flour is turning into my go to for healthy gluten free pancakes! It has better structure for fluffy pancakes without the gumminess that can occur with almond and oat flours. Naturally high in protein, these pancakes make for a great start to your day! All wholesome ingredients, no inflammatory additives/preservatives and a dose of that Fall pumpkin I love!

Makes 4

Dry

1/2 cup chickpea flour

2 tsp baking powder

1/2 tsp pink salt

1/2 tsp pumpkin pie spice

1 Tbs ground flax seed

Wet

1 Tbs pure maple syrup

1/4 cup pure pumpkin puree

6 Tbs water

Preheat griddle or pan to medium or 350. Mix dry ingredients together with whisk. Add wet ingredients and mix until just combined, do not overmix. Spray pan with healthy oil and spread batter in 1/3 cup puddles. Cook 2-3 minutes each side. Top with chopped nuts, warm maple syrup, bananas or berries-Enjoy! Watch the reel here https://www.instagram.com/p/CjjjG-HjHxM/