• 1 1 c. gluten free pancake mix (Bob’s Red Mill)
• 2 eggs
• 1/2 c. coconut milk
• 1/2 c. canned pumpkin
• 1/2 c. fresh or frozen blueberries 1 tsp. vanilla
• 1 tsp. cinnamon
• 1 tbsp. coconut oil

Combine wet ingredients in a bowl (except blueberries). Whisk in dry ingredients carefully to avoid clumping. Stir in blueberries. Heat coconut oil in pan over medium heat. Serve warm with blueberry and maple syrup.