Gluten-Free Pumpkin Cinnamon Pancakes Recipe - WellBeing Magazine

Name: Gluten-Free Pumpkin Cinnamon Pancakes Recipe - WellBeing Magazine
Ingredients: ½ butternut pumpkin, peeled & cut into cubes (you’ll need 200g once it’s roasted); 3 tbsp olive oil; 2 eggs; ½ tsp ground cinnamon; 2 tbsp coconut sugar; 75g blanched almond meal; 75g brown rice flour; ½ tsp baking powder; 4 tbsp almond milk; Coconut yoghurt, to serve; Maple syrup, to serve

www.wellbeing.com.au

Gluten-free pumpkin cinnamon pancakes made with roasted butternut squash, almond meal, and coconut sugar—perfect for breakfast, brunch, or dessert! #glutenfreerecipes #wbrecipe

View full recipe on www.wellbeing.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.

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Ingredients

½ butternut pumpkin, peeled & cut into cubes (you’ll need 200g once it’s roasted)
3 tbsp olive oil
2 eggs
½ tsp ground cinnamon
2 tbsp coconut sugar
75g blanched almond meal
75g brown rice flour
½ tsp baking powder
4 tbsp almond milk
Coconut yoghurt, to serve
Maple syrup, to serve