Gluten Free Pumpkin Pancakes
Ingredients
Units
Scale
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.
Find it online: https://homecookedliving.com/gluten-free-pumpkin-pancakes/
