Original Post: https://www.evolvingtable.com/pumpkin-pancakes-paleo/
Pumpkin Pancakes | Paleo, Gluten-Free
Pumpkin Pancakes are made Paleo and gluten-free and are an easy, tasty, breakfast recipe to bring in this cooler Fall weather! This pumpkin pancake recipe is made with cassava flour, maple syrup, and coconut oil for a healthy and nutritious reason to wake up in the morning!
Servings: 8 pancakes
Ingredients
- 1 ⅓ cup cassava flour
- ½ cup coconut sugar
- ½ tsp. baking soda
- 1 ½ tsp. pumpkin pie spice
- ¾ cup pumpkin puree canned
- ¼ cup coconut oil melted
- ¼ cup maple syrup
- ¾ cup almond milk or other dairy-free milk
- 1 egg or flax egg
- 2 tsp. vanilla
- Pecans toasted, optional
- Maple syrup optional
- Butter optional
Instructions
- In a large bowl whisk together cassava flour, coconut sugar, baking soda, and pumpkin pie spice.
- In a separate large bowl whisk together pumpkin puree, oil, syrup, milk, egg, and vanilla.
- Add wet ingredients into dry and stir until just combined, being careful not to over-mix.
- Heat a large skillet or countertop griddle to medium heat.
- Spray surface with non-stick cooking spray and scoop out ⅓ cup batter. Pour batter onto heated surface and spread batter until pancake is 4 ½-inches in diameter.
- Let pancake cook for 3-4 minutes per side. Repeat with remaining pancake batter.
- Serve pumpkin pancakes with butter, extra maple syrup, and toasted pecans. Enjoy!
Nutrition
Calories: 210kcal | Carbohydrates: 34g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 145mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3605IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1.5mg