Description
These gluten-free pumpkin pancakes are super easy and delicious and great for fall. They have the perfect pancake texture, but they're paleo and made from completely wholesome ingredients.
Ingredients
Scale
1 cup almond flour
1 cup tapioca flour
2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
4 eggs
1/2 cup canned pure pumpkin puree
1 teaspoon vanilla extract
1/2 cup water
butter, for cooking and topping
maple syrup, for topping
Instructions
- Combine almond flour, tapioca flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large mixing bowl. Then add the eggs, pumpkin puree, vanilla extract, and water. Mix until smooth.
- Melt butter in a large pan or on a griddle over medium heat. Then add the pancake batter to the pan, creating your desired size of pancakes (I use about a quarter cup of batter per pancake).
- Cook for about 2 minutes, or until the bottom sides of the pancakes are golden-brown. Then flip each pancake and cook until the other sides are golden-brown and the pancakes are cooked through, about a minute or two.
- Repeat for the remaining batter, adding more butter to the pan or griddle as needed. Serve immediately with butter and maple syrup or let cool and store in an air-tight container in the refrigerator for 3-4 days.
Notes
Nutritional information is only an estimate, and does not include butter or maple syrup for topping.
We use canned 100% pumpkin puree in this recipe, not pumpkin pie filling. Pumpkin should be the only ingredient.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 285
- Sugar: 2.4 g
- Sodium: 151.5 mg
- Fat: 12.8 g
- Carbohydrates: 12.7 g
- Protein: 10.7 g
- Cholesterol: 193.6 mg
