Sheet Pan Pumpkin Pancakes

Ingredients

1 egg

1 1/2 cup almond milk

1 1/4 cup pumpkin puree

2 tablespoons coconut oil

2 tablespoon apple cider vinegar

1/2 tablespoon vanilla extract

2 cups gluten free flour

1/2 cup coconut sugar

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 tablespoon cinnamon

1/2 teaspoon salt

1. Preheat oven to 425 degrees F and grease a small sheet pan with cooking spray

2. In a large mixing bow, whisk together the egg, pumpkin puree, coconut oil and the rest of the wet ingredients

3. In a separate bowl sift together all the dry ingredients.

5. Immediately pour batter onto your sheet pan and bake for 15-18 minutes.

6. Allow to cool on a wire rack. Cut into 12 large squares!

** can be kept in fridge for up to 4 days**

Calories Per Serving ( 15 squares)

Calories: 128

Fats: 3.3g

Carbohydrates: 23g

Protein: 1.8g