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Pumpkin Spice Pancakes with Whipped Coffee Butter

Pumpkin Spice Pancakes with Whipped Coffee Butter

Pumpkin Spice Pancakes with Whipped Coffee Butter

 

Ingredients:

1 bag of Da Kine Hawaiian gluten free mochi pancake mix

1/3 c. pumpkin puree

2 Tbs oil

2 eggs

1/2 c oatmilk

1 tsp allspice

1 tsp cinnamon

1/2 tsp. ground ginger

1/2 tsp salt

1/2 c almond flour

 

Mix above ingredients together. Batter will be thick. Scoop onto flat grill heated at 350 degrees and spread with spoon.  Cook for about 1 1/2 min on each side. Serve with whipped coffee butter!  No syrup needed.

 

Whipped Coffee Butter

 

Ingredients:

1 stick butter at room temperature

1/3 c Da Kine Coffee Syrup

1/2 tsp vanilla

 

Whip above mixture in large bowl with hand mixer on high speed for about 3-5 minutes or until light and fluffy.  Serve on pancakes, toast, bagels, waffles, crackers, etc.