Ingredients

1 15-oz. can organic pumpkin
½ cup chopped green onions
¼ cup flax meal mixed with ¾ cup water
3 Tbsp. gluten-free baking mix
1 Tbsp. fresh lemon juice
2 tsp. cinnamon
1 tsp. nutmeg (optional)
Coconut oil for frying
Applesauce, cashew cream or nut butter for topping/dipping

Directions

1. Combine pumpkin and onions in a large bowl, and thoroughly combine with flax meal paste, baking mix, lemon juice, cinnamon and nutmeg. Set aside.

2. In a large skillet set over high heat, warm enough coconut oil to cover the bottom of the pan. Using a large spoon, add batter and flatten/shape into small cakes. (Note: Do not overcrowd the pan; pancakes may need to be made in batches.)

3. Immediately decrease heat to medium and cook pancakes until golden brown, about 3 to 4 minutes on each side. Be sure to flip when it is halfway cooked through or pancakes will break apart. Repeat with the remaining batter.

4. Serve pancakes topped with applesauce, nut butter or cashew cream, if desired.

Tip: If batter is too watery, add a bit more baking mix; if it’s too thick, add a bit more flax meal paste.