I know that I’m not the only one that starts breaking out pumpkin spice recipes at the first sign of fall foliage. And since my family is a huge fan of breakfast, some pumpkin spice pancakes were definitely in order.
But these aren’t just any pumpkin pancakes though, these are grain free pumpkin spice pancakes that are jam packed with immense flavor. Try these grain-free pumpkin spice pancakes and see what you think.
If you’ve kicked wheat to the curb and are looking for some tasty gluten free pancake goodness, then these pancakes are just your style. Made with delicious ingredients like almond flour, pumpkin, almond milk and spices, this recipe is also a functional cooking recipe.
Organic pumpkin is filled with fiber, packed with the antioxidant beta carotene, along with anti-inflammatory ingredients like cinnamon and ginger.
The problem with a lot of these “so called” healthy recipes is they lack depth. They lack flavor. And don’t get me started on gluten free recipes. Gluten is often replaced with sugar, fat, calories and more sugar.
Not these homemade pancakes though. If you’re going to have all of that anyway, then what’s the point?
Pancake Making Tips
For the best texture for these pancakes use superfine blanched almond flour. During the fall months I always keep packed pumpkin on hand to make fall baking and fall cooking super easy.
This recipe yields four servings, at two pancakes each. You can go ahead and double the recipe if you have a larger family or want extras.
Store any leftovers between pieces of wax paper in the refrigerator in a covered storage container. You can also store the pancakes between pieces of wax paper in a freezer safe bag for up to 3 months.
Pancake Shape & Pancake Color
OK, so I admit that I have this homemade pancake making thing down to an absolute science. It’s been decades since I’ve reached for the red box with the familiar dark skinned sister and the beaming smile.
I first started making pancakes at ten or eleven years old. So, I’ve had some time to get it just right.
First things first, you need some good tools to get this right. The top pancake tools for the job are a:
I also use a soup ladle to get the perfect amount of pancake batter unto the griddle for beautiful round pancakes every single time.
Pumpkin Pie Spice
These pancakes are called “pumpkin pie spice” pancakes for a reason. While there is something called pumpkin pie spice that you can buy from the store, making your own pumpkin pie spice is more flavorful and lends itself to a more robust flavor.
Stick with the ingredients to make your own pumpkin pie spice as seen in this recipe and you won’t go wrong. Below, you’ll find granulated ginger, ground nutmeg, cinnamon, allspice and cloves that come together perfectly for pumpkin pancakes that are bursting with flavor.
What to Eat Grain Free Pumpkin Pancakes With
Now I know that you don’t need me to help you figure out what to eat those delicious pancakes with. In any case, I enjoy these pancakes with crispy cooked bacon and scrambled or fried eggs.
- 1 cup almond flour (super fine)
- 1/2 cup tapioca flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp granulated ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 cup pumpkin puree
- 1/2 cup almond milk (unsweetened)
- 1 egg (beaten)
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
- To large bowl add almond flour, tapioca flour, baking powder, cinnamon, nutmeg, ginger, allspice, and cloves.
- Whisk well.
- To another bowl add egg, pumpkin puree, vanilla, coconut oil, almond milk, maple syrup.
- Mix well.
- Add wet ingredients to dry and combine.
- Preheat skillet to medium heat.
- Once preheated, lightly spray with coconut oil spray, wiping off excess with paper towel.
- Spoon pancake batter by "ladlefuls" onto the hot griddle.
- Once bubbles start to appear, carefully flip (cooking a few minutes more) before removing from heat.
- Serve with warm maple syrup.
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