Gluten Free Pumpkin Pancakes With Cherry Cider Poached Pears

gf pumpkin pancakes with cherry cider poached pears
Big fluffy gf pumpkin pancakes with cherry cider poached pears, pecans, berries, cacao nibs, cinnamon and agave syrup! Best part is ladling a few spoonfuls of cherry cider over the pancakes… I LOVE weekend breakfasts!

Cherry Cider Poached Pear (*you can make these before or while you make the pancakes).
Skin Bartlett pears (stem still intact) and boil in apple cider mixed with 100% cherry juice. Add a stick of cinnamon and star anise if desired. Simmer for 20 minute or until the pears have turned pinkish-red.


GF Pumpkin Pancakes

Ingredients:
3/4-1 cup vanilla hemp mylk (or almond) + 1 Tbsp lemon juice
1/3 cup pumpkin puree
1 tbsp. coconut oil
½ tsp. vanilla bean paste (or vanilla extract)
3 tbsp. coconut sugar
1 tbsp. agave
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
1 ½ cups oat flour

Directions:
-Mix all ingredients in a bowl until thoroughly combined.
-Preheat pan on medium high heat.
-Pour batter onto the hot, coconut oiled pan.
-Flip and cook other side.
-Serve with cherry cider poached pears, pecans, berries, cacao nibs, cinnamon and agave syrup!

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