Pumpkin Pancakes (Gluten-Free, Grain-Free, and Dairy-Free)
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
8-10 pancakes
- Serves:
- 4
ingredients
- 4 eggs
- 1⁄2 cup pumpkin puree
- 2 tablespoons butter, melted (can substituted coconut oil, if needed)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or 1 tablespoon honey
- 1⁄4 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- sea salt
directions
- In a medium bowl, whisk the eggs, pumpkin, vanilla extract, and pure maple syrup (or honey) together. Add the pumpkin pie spice, cinnamon, baking soda, and salt and stir to combine. Add the melted butter (or coconut oil) and mix until well blended. Heat a skillet over medium heat and melt a little butter. Allow to warm up before pouring in the batter. Pour batter into the pan to the size of pancake you desire. I find that pancakes on the smaller side work better for this recipe. Once bubbles begin to appear and the edges look slightly dry, flip the pancakes to finish cooking. Serve with butter, jam, or whipped cream!
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RECIPE SUBMITTED BY
slcampbell75
Yarmouth, 0