Pumpkin Pancakes (Gluten-Free, Grain-Free, and Dairy-Free)

“Yummy Alternative”
READY IN:
35mins
SERVES:
4
YIELD:
8-10 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. 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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