Pumpkin cashew butter pancakes (can sub mashed sweet potato for the pumpkin)
1/4 cup coconut flour
¼ tsp pumpkin pie spice
¼ teaspoon baking soda
2 tbs cashew butter (can sub any nut butter)
2 eggs, slightly beaten
1 egg white, beaten stiff (optional, but makes the pancakes fluffy)
½ tbsp Sf maple syrup or sweetener of choice
3 tbsp. pumpkin purée
3 tbsp. almond milk
Method:
Combine first two dry ingredients in a small bowl. In separate bowl, stir nut butter, eggs, maple syrup (or honey), and pumpkin.
Slowly stir in almond milk. Add dry ingredients to wet, stir until well combined, then let batter sit for a couple minutes. Cook up your cakes! (Makes 1-2 servings).
A side of fried sunny side up egg, 1/4 raspberries, 1/2 avocado sliced and some baby spinach leaves tossed with avocado oil & chilly flakes