Try a healthy gluten free version of pumpkin pancakes this fall! Top with your favorite nut and a little drizzle of real maple syrup! Feel free to substitute cinnamon and a bit of nutmeg and cloves for the pumpkin pie spice.
Prep Time: 10 minutes
Cook Time: 5 minutes
- 1 cup organic pumpkin puree
- 1 cup almond or cashew milk
- 3 eggs
- 1 tablespoon melted coconut oil (or ghee)
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon raw apple cider vinegar
- 1/2 cup oat flour
- 1/4 cup almond flour
- 1/4 cup pumpkin seed flour (take pumpkin seeds and grind into a fine flour, use 1/4 cup of that)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon grated fresh ginger
Note: Instead of combining pumpkin seed flour, oat flour, and almond flour, you can also use 1 cup of oat flour, brown rice flour, AP flour, etc.
- In a blender, combine all wet ingredients (pumpkin puree through apple cider vinegar) until creamy, about 30 seconds.
- In a large mixing bowl, combine the dry ingredients (flours through spices). Pour in the wet ingredients form the blender and stir gently to combine. Do not overmix.
- Preheat a griddle over medium heat. Brush with a generous amount of coconut oil.
- Laddle about 3 tablespoons of the pancake batter onto the hot griddle. Add as many as will fit on your griddle, taking care to keep them at least an inch apart as they will expand. Cook until the top of the pancakes are slightly dry looking and the bubbles have popped. Flip pancake and cook until done through, just a few more minutes.
- Repeat until all pancake batter is used. You’ll get about 8-12 hearty pancakes!