Gluten-Free Pumpkin Pancakes
Simple enough to whip up in the morning for a nutritious breakfast, these Gluten-Free Pumpkin Pancakes are always a big hit. They're also grain-free and dairy-free, yet you wouldn't know it with how delicious these are!
Servings: 5 -6 pancakes
Ingredients
- 2 eggs
- 1/4 cup pumpkin puree
- 1 tablespoon maple syrup optional
- 1/2 teaspoon vanilla extract
- 1/2 cup 50 grams almond flour
- 1/2 cup 60 grams tapioca flour
- 1 teaspoon baking powder
- ½ teaspoon pumpkin spice
- pinch salt
- 1/3 cup chocolate chips optional
- butter or ghee or oil for cooking
Instructions
- Add eggs, pumpkin puree, maple syrup and vanilla extract to a bowl and whisk together. Add in the almond flour, tapioca, baking powder, pumpkin spice and salt and whisk together.
- Heat butter or oil in a nonstick skillet over medium heat. Once hot add 1/4 cup batter and drop in add-ins (if using) on to pancake batter.
- Let cook until golden brown, about 3 minutes, then flip and continue to cook for about 2 minutes until the pancake is fully cooked.
- Continue with the remaining batter.
- Serve pancakes with desired toppings and serve immediately.
Notes
This recipe was originally published in 2013, but has been updated with new photos and an updated recipe in 2020.