Easy Gluten-Free Pancakes with Pumpkin Coconut "Butter"


Pamela’s gluten-free pancake mix, that is. Pancakes and pumpkins were on my mind when I woke up this morning. And the freezing temperatures in Nashville kept me indoors to creatively conjure a meal from the cupboard. I opened the door to find a bright yellow bag of Pamela’s Gluten-Free Pancake Mix staring at me. I was thrilled!

My next mission was to create a simple “butter” to enjoy over my hot cakes. I had a can of organic pureed pumpkin and some plain coconut milk yogurt on hand. I was set. This combination created a delicious flavor, rich creaminess and a boost of nutrition that sealed the deal. I added some vanilla extract, cinnamon, and seeds bursting with protein, fats and minerals, mixed it all together, and volia! Tasty pancakes in a flash. Thanks Pamela!


The Goods: Pancakes

Mix all ingredients until the lumps are gone. Cook lightly on griddle on medium-low and flip once. Makes 6 – 4 inch pancakes.

The Goods: Pumpkin Coconut “Butter”

Combine pumpkin, coconut milk yogurt, vanilla, cinnamon in a bowl and mix well. Add a dollop of “butter” to your pancakes, nuts and seeds if you wish and enjoy. YUM!

The Magic:

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