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.