Gluten Free Pumpkin Pancakes


Was CRAVING pumpkin with this colder weather we have been having. Not much sounds better than pumpkin pancakes! Try these pumpkin pancakes for breakfast sometime this week - you will be glad you did.

  • 1/2 cup almond flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon cinnamon

  • 1/8 teaspoon ginger

  • 1/4 teaspoon sea salt

  • 1/4 cup pumpkin puree

  • 1/2 cup almond milk or water

  • 1 tablespoon maple syrup, plus more for serving

  • Coconut oil for the pan

  • Mixed seeds, chocolate chips, etc. for filling

  1. Mix all dry ingredients together in a small bowl. Whisk together the pumpkin, milk, and maple syrup in a separate bowl. Pour the dry ingredients into the bowl with the wet ingredients and mix until everything is evenly combined. Allow the batter to sit for a few minutes to thicken.

  2. Heat a small amount of coconut oil in a skillet over medium heat. Pour the batter onto the skillet to make 5 pancakes. Top with chocolate chips or seeds, if desired. Allow to cook for a few minutes, until bubbles form around the edges, then flip and cook for another minute or two until golden.

  3. Serve with pure maple syrup and any other toppings you love. Enjoy!