Gluten free pumpkin and coconut pancakes

As a result of my hefty experience of eating in cafes (cause and effect for my hefty physique, perhaps?) I've become acutely aware that pancakes in cafes almost never cater to the gluten free among us. While I am mainly a smashed avo kinda gal (avo crisis, whyyyy?) I am selfish and I like to keep my options open. 

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With that in mind, I decided to create some thick, thick, pancakes. The kind Drake would be impressed by. They are enormous, filling, packed full of decent things, refined sugar free, etc etc. You can add the cafe style Persian fairy floss and excessive but breathtaking toppings at the end, if you so desire. Or you could keep them all for yourself in the fridge and eat one every time you walk past. Both options are good options. (if you choose option B, as I have, a smear of almond butter and some blueberries, eaten like toast, is ideal) 

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INGREDIENTS
1 cup cooked pumpkin (roughly 200g)
3/4 cup almond meal
3/4 cup potato flour (I get mine at the supermarket or at Source Bulk Foods if you are 'strayan)
3 tablespoons maple syrup
6 tablespoons coconut milk
1 teaspoon cinnamon
1 teaspoon psyllium husk
1 teaspoon baking powder
1/2 teaspoon vanilla bean paste
1 egg

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METHOD

1. A hot tip for your pumpkin: I sliced mine, put it on a baking tray, sprayed it with olive oil, sprinkled it with a bit of salt, and let it cook in a 180 degree oven for 30 minutes. 
2. In yo blender, combine everything at a slow speed, and leave on for a couple of minutes to fully combine. If you don't like thick 'n chunky pancakes, add a few tablespoons of water. But don't because they are nice as they are. 
3. I found olive oil spray to be best, but this may be my pock marked saucepan's issue and not yours. However, either way, have the saucepan on a low-medium heat. If it sizzles aggressively when you spoon the mix in, take it off the heat for a minute. No time for burnt pancakes.
4. Spoon the mixture in, making the pancakes as thick as you like. On average, I get about 8 fat pancakes from this, although my measuring is always consistently and horribly inaccurate. 
6. Cook each pancake for a couple of minutes, watching them carefully. When they are all finished, serve with a drizzle of maple, a drizzle of coconut milk (or coconut yoghurt) and any other aesthetically pleasing toppings you want to wow your Instagram feed with. 

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