I absolutely love Dr. Josh Axe and use his cookbook quite frequently! Today I made another batch of his pumpkin pancakes, quadrupled so I can freeze them for a quick morning breakfast! You can find his original recipe and cookbook HERE
4 cups gluten free pancake mix (can also take a 1/4 cup out and add 1/4 cup milled flax seed)
8 whole eggs
2 cups almond milk (or coconut, buttermilk, etc)
2 cups canned pumpkin (about a 15 oz can)
4 Tbs cinnamon
butter or coconut oil (to fry in)
cooling rack set inside of a sheet pan
fresh fruit (sliced bananas, blueberries, pecans an option. just mix in or place on pancake batter in the pan before flipping)
Combine pancake mix and cinnamon together in a bowl with a wire whisk. Add 8 beaten eggs, pumpkin and milk. Stir well. Heat coconut oil or butter in the pan and drop by 1/4 cup fulls. Watch the edges, when the bottom layer is set flip over, about 3 minutes at 350 degrees. As they finish place on the cooling rack. This keeps them from getting soggy from the steam. Once cooled you can stack in order to make more room. Layer between wax paper, wrap and freeze.
Top with real maple syrup, bananas, fresh blueberries, semi sweet chocolate, pecans, powdered sugar...the options are endless!