Gluten Free Pumpkin Pancakes
These gluten free pumpkin pancakes are made with almond flour and coconut flour to make a super savory and delicious fall breakfast.
Servings: 4
Ingredients
Wet
- 4 large eggs large
- 1/2 cup pumpkin puree
- 1 tablespoon maple syrup
Dry
- 1 teaspoon baking powder
- 1/2 cup super fine almond meal I used the Trader Joe's brand
- 2 tablespoons coconut flour
- 1.5 teaspoon pumpkin pie spice
Instructions
- In a medium size bowl, whisk 4 eggs. Then add in pumpkin puree and maple syrup and mix.
- Next, add in dry ingredients and mix again until everything is combined.
- Heat a large skillet to medium heat, making sure not to heat it any hotter! Spray with coconut oil cooking spray. Once the skillet is hot, spoon 1/4 of the batter onto the skillet and use your spoon to spread the batter so that everything is even.
- Cook the first side for about 3 minutes (you may need to cook the first pancake longer, so that the pan can heat up all the way), or until cooked enough to flip. Use a spatula to carefully flip the pancake. Let the other side cook for 2-3 minutes or until cooked all the way through.
Video
[adthrive-in-post-video-player video-id="Uuq996mx" upload-date="2018-09-30T09:00:00.000Z" name="Paleo Pumpkin Pancakes" description="Get festive with your breakfast and make these delicious Paleo Pumpkin Pancakes that are grain-free, packed with pumpkin, and paleo-friendly!"]
Nutrition
Calories: 419kcal | Carbohydrates: 23g | Protein: 22g | Fat: 26g | Fiber: 8g | Sugar: 10g