Pumpkin Coconut Pancakes

I woke up this morning with a taste for something new and different, these sweet, pumpkinee pancakes are gluten free and just as satisfying as their buttermilk counterpart. This recipe will make 8 fist sized Pancakes.

4             Eggs

1 c          Pumpkin Puree

2T          Agave Nectar

2/3 c       Coconut milk

1/4 t        Cider Vinegar

1 t           Baking Powder

1/4c        Coconut Flour

In a bowl combine the first 5 ingredients. Add the flour and baking powder, mix thoroughly. Heat a large skillet over a medium flame (non stick works well but is not necessary) melt some butter in the pan, drop in about a third of a cup at a time to make the cakes. They will not bubble like regular pancakes when they are ready to flip, so keep an eye on them by lifting a small corner to see that they don’t get to brown. Flip cakes, to complete the cooking process, again keeping an eye on the coloring. Remove from pan, butter again 🙂 and enjoy

They are excellent with a fresh poached egg.