Paleo Pumpkin Pancakes are perfect for fall comfort. They're delicious and easy to make. Low-carb, grain-free, gluten-free, and dairy-free.
Ingredient
– 2 large egg– 1/4 cup pumpkin puree– 2 Tbsp maple syrup– 2 Tbsp coconut oil– 1/4 cup unsweetened almond milk– 1/4 cup almond flour– 1/4 cup paleo baking flour– 1.5 tsp baking powder– 1 tsp cinnamon– 1 tsp pumpkin pie spice– 1/8 tsp salt
Direction
1
Mix eggs, pumpkin puree, maple syrup, coconut oil, and almond milk in a medium bowl.
2
Mix the dry ingredients in a medium bowl. Add wet ingredients to a well in the dry ingredients. Combine with whisk.
3
Cook a pan on medium-low heat with coconut oil. Depending on your stove, you may need medium heat and can lower it if the pancakes get too hot.
4
While the pan heats, the batter may thicken. If so, stir in a few more drops of dairy-free milk.
5
After the oil heats up, pour 1/4 cup pancakes onto the pan. Smooth the batter into a round with a spoon. The thicker batter needs some coaxing into shape and shouldn't be too thick.
6
Watch your pancakes. Flip pancakes when they bubble around the edges. Too soon and it sticks to your spatula. Avoid rushing them.
7
Cook the pancake's other side for 2 minutes. Use a spatula to gently flatten the pancake so the batter cooks through if it seems puffy. Pancakes should be golden. Serve with your favorite topping.