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[Gluten-Free] Pumpkin Spice Pancakes

[Gluten-Free] Pumpkin Spice Pancakes

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Ingredients
  

  • ¾ cup almond flour
  • ¼ cup GF whole oats
  • 1 cup pumpkin puree
  • 2 eggs
  • ¼ cup unsweetened almond milk
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 tbsp coconut oil (for the skillet)

Instructions
 

  • In a large mixing bowl, combine all of the ingredients and whisk until there are no more clumps. Let the batter sit for about 10 minutes.
  • Preheat a large skillet (or stovetop griddle pan) over medium-low heat. Once the skillet is hot, add about a tsp of coconut oil. Then use an ice cream scoop or 1/4 cup measuring cup to scoop the batter and pour it into the pan.
  • Let the pancake cook for 3-4 minutes, and then flip and cook it for another 1-2 minutes. Repeat with the rest of the batter, making sure not to crowd the pan as you're adding the pancakes. Add more oil each time the pan gets dry.
  • You can keep the pancakes warm by putting them on a baking sheet after cooking, and putting them into a 200 degree oven. This will keep them warm as the rest are cooking.
  • When ready to serve, top with butter and maple syrup.
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