Gluten-Free Pumpkin Pancakes with Pecans Southwest Florida Personal Chef - Naples, Estero, Bonita
Delight your taste buds with these light, fluffy, and gluten-free Pumpkin Pancakes
Ingredients
- - 2 cups of almond flour
- - 4 large eggs
- - 3 tablespoons of pure maple syrup, plus extra for drizzling
- - 1 teaspoon of cinnamon, plus extra for sprinkling
- - 1 cup of organic canned pumpkin or fresh mashed pumpkin
- - Coconut oil for cooking
- - 1 cup of pecans
- - Ghee or coconut oil for roasting pecans
- - Vanilla coconut yogurt for serving
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