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Gluten-Free Pumpkin Pancakes Recipe With Apricot Jam And Maple Syrup, Sprinkled With Pepitas

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Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1/2 cup sorghum flour

1/4 cup coconut flour

1/4 cup quinoa flour

1/4 cup tapioca starch/flour

1/2 tsp fine sea salt

2 tsp baking powder

1/2 tsp xanthan gum

1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/3 cup pumpkin puree (canned pumpkin is fine)

2 tbsp oil- grapeseed, canola, coconut

2 tbsp gluten-free brown rice syrup or raw agave nectar

1 x free-range organic egg

1 cup So Delicious Coconut milk or non-dairy milk, more if needed

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