Gluten-Free Pumpkin Pancakes

hangryeconomist.com

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.

Key Ingredients

Almond Flour Tapioca Flour Canned Pumpkin Egg Cinnamon Butter Pumpkin Pie Spice Vanilla Extract Baking Powder

Step 1

Combine almond flour, tapioca flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large mixing bowl.

Step 2

Then add the eggs, pumpkin puree, vanilla extract, and water. Mix until smooth.

Step 3

Melt butter in a large pan or on a griddle over medium heat. Then add the pancake batter to the pan.

Step 4

Cook until the bottom sides of the pancakes are golden-brown. Then flip each pancake and cook until the other sides are golden-brown.

Step 5

Repeat for the remaining batter, adding more butter to the pan or griddle as needed.

Step 6

Serve immediately with butter and maple syrup!

Q: How do I reheat these pancakes?

A: Let the pancakes cool completely before storing and refrigerating. To reheat, pop them in the microwave for about 30 seconds or in the air fryer on low for a couple of minutes.time.

Q: How do I prevent burning my pancakes?

A: Keep your heat turned to medium or lower. If your pan seems to be getting too hot, turn the heat down more and flip your pancakes frequently to prevent burning.