Pumpkin Pancakes

simple, flavorful pancakes

yummy pancakes without gluten, dairy, soy or refined-sugar

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 pancakes?!

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

The following recipe makes 12 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 thoughts on “Pumpkin Pancakes

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