サンヌ・ヴロートのインスタグラム(sannevloet) - 10月2日 01時34分

Sundays are for gluten-free Pumpkin Pancakes! Not sure if it was just our household but I didn’t grow up eating pancakes for breakfast, it was more of a dinner item. We would go to “Pannenkoekenschip” and have savory or sweet pancakes in the Netherlands .

Ever since moving to the US it has become one of my favorite breakfast dishes! This recipe below is perfect for fall:

SAVE AND RECREATE 🍁 🥞

Ingredients:
- 1/2 gluten free oats
- 1/3 cup pumpkin purée
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 1 tsp pumpkin spice

- Coconut oil for pan
- Optional topping: grass fed butter & maple syrup.

1. Mix all the ingredients together until smooth in a blender
2. Place skillet on low heat , add about 1 tsp coconut oil and make little pancakes. Flip after about 1-2 min when the pancake gets bubbly
3. Top pancakes with grass fed butter and maple syrup!

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