Fluffy Gluten Free Pumpkin Pancakes pancakes infused with the warming spices of cinnamon and clove, these are Fall in pancake form! These pancakes are not only delicious but nutritious too as they're gluten-free, dairy-free, and naturally sweetened with maple syrup.
Ingredients
WET
- ½ cup pumpkin puree
- 1 large egg
- ½ cup almond milk*
- ¼ cup maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
DRY
- 1 cup cassava flour
- 1 tablespoon baking powder
- 1.5 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- pinch of salt
Instructions
- In a large mixing bowl, stir together your egg and pumpkin puree until combined. Add remaining wet ingredients and stir together until smooth.
- Next, whisk in your dry ingredients and stir together until just combined. Batter will be thick.
- Pre-heat a non-stick pan or cast iron on medium low. Add butter or coconut oil to the pan to help with browning.
- Using one third cup at a time, pour batter into the center of the pan. Use the back of a spoon to quickly spread batter to a little over ¼ inch thickness.
- When the edges of the pancake start to cook, flip your pancake and cook the second side until browned. Repeat with remaining batter. Grab a fork and enjoy with your favorite toppings!
Notes
*sub oat milk to keep nut-free
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