Total Time: 35 minPrep: 25 minCook: 10 minYield: 4Level: easy
Directions
Heat oven to 350°F.
Place nuts in a single layer on a baking sheet and bake until lightly browned and fragrant, about 8 minutes; cool.
Combine 1/2 cup All Purpose SANE Baking Mix, xylitol, cinnamon, ginger, nutmeg, baking powder and salt in a medium mixing bowl.
Whisk together coconut cream, eggs, pumpkin purée and butter in another bowl.
Stir wet ingredients into dry until just combined. Let batter rest 5 minutes.
Heat a griddle or electric skillet to medium. Grease lightly with butter. Drop batter onto cooking surface in generous tablespoons. Cook pancakes until edges appear dry, 3 to 4 minutes, then flip and continue to cook 2 to 3 minutes more.
Continue until all of the batter has been used.
TIP: Serve with coconut cream, chopped pecans and a purée of xylitol.
Tip!
For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).