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Gluten Free Pumpkin Pancakes Recipe

Name: Gluten Free Pumpkin Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 4 large eggs (large); 1/2 cup pumpkin puree; 1 tablespoon maple syrup; 1 teaspoon baking powder; 1/2 cup super fine almond meal (I used the Trader Joe's brand); 2 tablespoons coconut flour; 1.5 teaspoon pumpkin pie spice

Fit Foodie Finds

These gluten free pumpkin pancakes are made with almond flour and coconut flour to make a super savory and delicious fall breakfast.

Ingredients

4 large eggs (large)

1/2 cup pumpkin puree

1 tablespoon maple syrup

1 teaspoon baking powder

1/2 cup super fine almond meal (I used the Trader Joe's brand)

2 tablespoons coconut flour

1.5 teaspoon pumpkin pie spice

Method

In a medium size bowl, whisk 4 eggs. Then add in pumpkin puree and maple syrup and mix.

Next, add in dry ingredients and mix again until everything is combined.

Heat a large skillet to medium heat, making sure not to heat it any hotter! Spray with coconut oil cooking spray. Once the skillet is hot, spoon 1/4 of the batter onto the skillet and use your spoon to spread the batter so that everything is even.

Cook the first side for about 3 minutes (you may need to cook the first pancake longer, so that the pan can heat up all the way), or until cooked enough to flip. Use a spatula to carefully flip the pancake. Let the other side cook for 2-3 minutes or until cooked all the way through.

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