I’ve always loved pumpkin desserts and I think I always will! These pancakes are fluffy, full of flavor, and so perfect when craving some healthy pancakes because they are paleo and keto friendly. It only takes about 30 minutes to make and honestly, they’re even better cold as leftovers because the flavors pop a little more. So you don’t need to worry about making fresh ones on a busy day. You could just make a batch and eat them a few times during the week!
What’s better than some pancakes at your fingertips? Not much else, in my opinion!
Now a little about the ingredients: I like to use Bob’s Red Mill “Super fine” almond flour, as well as their coconut flour. They’ve got some pretty high-quality baking supplies and they’re one of my go-tos. Another brand of coconut flour that I really like is thrive market’s! They have a super fine coconut flour that doesn’t seem to be as dry as other ones. From my experience, there are some brands of almond flour and coconut flour that soak up a lot more moisture. So if you find that your pancake mixture is way too thick, then feel free to add more milk to the mixture. Also, if you like for your pancakes to be thin, then you could use up to 1/2 cup instead of 1/4 cup of milk to get thinner pancakes. Just be careful not to make the batter too runny, and also remember to pour smaller portions since it spreads more and remember that it won’t take as long to cook and you could cook it on a lower temperature as well. I know that some people don’t like their pancakes thick (which I do because I love the fluff!), so feel free to make thinner ones if you so desire!
Gluten Free Pumpkin Pancakes
Ingredients
Dry Ingredients:
1/2 cup almond flour
2 T coconut flour
1 rounded tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/2 tsp baking powder
1/4 tsp salt
2 T coconut sugar
Wet Ingredients:
3 large eggs
1/4 cup pumpkin
1/2 tsp pure vanilla extract
1/4 cup milk (I used cashew milk) — If you want thin pancakes then you can use 1/2 cup milk.
Instructions
- In a medium bowl, mix together all of the dry ingredients.
- Add the eggs, pumpkin, vanilla, and milk and mix with a spatula.
- Preheat a skillet on a little below medium heat. During this time, let the pancake mix sit for 3-5 minutes to rise a bit. The mix will be a little thicker than traditional pancake mixes, which is okay because it will lead to a more fluffy pancake.
— However, if you would like thinner pancakes then add 2-4 more tablespoons of milk. You may need to pour a little smaller of a portion than it says in step 5 since the thinner batter spreads more. It also will not take as long to cook.
- Put butter, ghee, or coconut oil on the pan to prevent sticking.
- Pour about 1/4 cup of the mixture onto the preheated pan for each pancake. If it immediately starts sizzling, then the temperature is too high. Just turn down the tempurature a little bit if it sizzles immediately.
- After a few minutes of the pancakes cooking, flip them over and cook the other side for a couple minutes.
- Once it’s cooked then you can add whatever toppings you want! I added almond butter, toasted pecans, and sugar free lily’s chocolate bar. You could use the sugar free chocolate chips if you want instead.
