Gluten/Casein Free Pumpkin Spice Pancakes

I LOVE pumpkin season!!! And who doesn't love pancakes? This recipe is super simple and definitely delish! Top this scrumptious gems with some grass-fed Ghee and drizzle with some real maple and it will taste like heaven ;)

• 1 1/2 Cups Organic Coconut Milk (or your favorite dairy-free milk)
• 1 1/2 Cups Organic Pumpkin Puree
• 1 Egg
• 2 Tbs Coconut oil (melt if solid)
• 1 1/2 tsp Gluten-free Vanilla Extract
• 2 Cups Gluten-Free Flour ( I like Bob's Red Mill 1 to 1 Gluten Free Flour Blend)
• 1Tbs Pumpkin Pie Spice
• 1 tsp Aluminum-free Baking Soda
• 1/2 tsp Pink Himalayan Sea Salt

• Whisk together milk, pumpkin, egg, oil, and vanilla in a large mixing bowl
• In a separate bowl, combine flour, spice, baking soda, and salt
• Stir dry ingredients into the pumpkin mixture until just combined
• Heat a lightly oiled griddle or pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
• Cook until surface of pancake starts to bubble
• Flip and continue to cook until done
• Serve with your favorite topping ( I love grass-fed ghee and maple, but occasionally put a dollop of fresh made coconut whipped cream on top!!)