These pumpkin pancakes are gluten-free, dairy-free, super light and fluffy. The maple syrup also gets kicked up a notch with some freshly grated ginger for the perfect fall breakfast.
Prep Time: 15 Mins Cook Time: 10 Mins Yield: 6-8 Pancakes
½ cup almond flour
⅓ cup tapioca flour
¼ cup coconut flour
1 tbsp pumpkin spice
½ tsp baking soda
¼ tsp salt
4 large eggs, beaten
⅓ cup almond milk
½ cup pumpkin puree
1 tbsp honey
1 tsp white wine vinegar
1 tsp vanilla extract
ghee, butter or coconut oil (to coat skillet)
chopped pecans, to sprinkle on top
Maple Ginger Syrup
1 cup maple syrup
1 tsp finely grated ginger
Heat the maple syrup in a small pot on low heat.
Add the grated ginger and stir together.
Let warm for 15 minutes to infuse the flavors.
Whisk all the dry ingredients together in a bowl.
Mix all of the wet ingredients together in a separate bowl, then add the wet ingredients to the dry ingredients and stir together until you have a smooth batter.
Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
Use a pancake pen or ladle to spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter.
They're much easier to flip smaller.
Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
Serve immediately with a sprinkle of chopped pecans and maple ginger syrup.