Description
Cozy up with a stack of nourishing Pumpkin Pancakes made in one bowl with canned pumpkin, warm spices, and sweetened with maple syrup. The ultimate fall breakfast! Gluten free.
Ingredients
Units
Scale
- 1/2 cup pumpkin puree
- 1/4 cup milk of choice (almond, oat, cow's, etc)
- 1 large egg
- 1 tbsp avocado oil (or melted coconut oil)
- 2 tbsp pure maple syrup
- 2/3 cup super fine blanched almond flour, packed (87g)
- 2/3 cup oat flour (58g)
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp fine sea salt
Instructions
- In a medium mixing bowl, add pumpkin, milk, egg, maple syrup, and oil. Whisk until smooth.
- Add almond flour, oat flour, baking soda, baking powder, salt and pumpkin pie spice. Whisk until combined. It will be a thick batter.
- Grease a large skillet with cooking spray and heat to to medium low. Once hot, add ¼ cup of batter to skillet, repeating as needed. Cook for about 3 minutes per side (be careful to watch for burning), flipping once bubbles start to form and cooking another 2-3 minutes or until golden. Turn down the heat if pancakes are browning too quickly. Enjoy with maple syrup!
Notes
If you don't have pumpkin pie spice, you can sub 1 1/2 tsp cinnamon + 1/4 teaspoon each ginger, allspice, cloves and nutmeg.
Using store-bought oat flour (versus homemade) yields fluffier pancakes.