Pumpkin Pancakes

Published by livwelleatwell on

pumpkin pancakes

free from: gluten, dairy, soy and refined-sugar (paleo friendly)

Fall may be coming to an end, but I’m certainly not done with my pumpkin recipes! Pumpkin adds such a comforting flavor and texture to baked goods, I want it in everything…so why not pumpkin pancakes?!

These pancakes are SO easy to make. This entire recipe should take less than 10 minutes.

The following recipe makes 12 pumpkin pancakes

  • 1 cup cassava flour (I used Otto’s Naturals)
  • 1/2 cup almond flour
  • 1 cup cornmeal
  • 1/2 cup brown coconut sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1 1/4 cup almond milk
  • 1 cup canned pumpkin
  • 2 beaten eggs
  • 2 tbsp oil
  • 1 tsp vanilla

Whisk together all dry ingredients in a large bowl. Then in another bowl, beat milk, pumpkin, eggs, oil and vanilla together. Mix wet mixture into dry mixture until well combined.

Cook one pancake at a time on oiled griddle. Once done, enjoy with maple syrup, berries, chocolate and more!

These reheat and freeze very well.


2 Comments

Debra Guzzardo · November 30, 2020 at 3:02 pm

What a great way to use extra pumpkin. These look amazing.

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