Gluten Free Pumpkin Pancakes

Recipe Highlights

• 15-minute Recipe
• Kid-Friendly
• Freezer Friendly!
• Gluten-Free, Dairy-Free, Paleo, Grain-Free, and Refined Sugar-Free!

Pumpkin Puree: Make sure to use a can of unsweetened pumpkin puree. This can usually be found in the baking aisle at the grocery store.

Pumpkin Pie Spice: If you don’t have this on hand, you can find it in the spice section of the grocery store. If you want to make it homemade, see the FAQs below.

Almond Flour: Use “super fine” almond flour so your batter will come out smooth. Thrive Market, Costco, and Bob’s Red Mill make excellent versions!

Tapioca Flour: You can find this in the baking section of most grocery stores. I like Bob’s Red Mill brand. It’s also called “Tapioca Starch”, which is an interchangeable name with “Tapioca Flour”.

1. Combine all ingredients and whisk vigorously until combined and the batter is smooth. 
2. Let it sit for 10 mins to thicken up.
3. Heat a griddle over medium to medium-low heat and spray with oil. Use a 1/4 cup measuring cup to scoop the batter and drop it onto the pan to keep the pancakes all the same size. 
4. Cook for 2-3 mins until bubbles form on the top, then flip and cook for an additional 2-3 minutes. 
5. Top with chopped pecans and maple syrup. Optional: dairy-free or coconut whipped cream! Enjoy! Makes 7-8 4-inch pancakes.

Dairy Free Pancakes: This recipe is completely dairy free! It’s not vegan, as it contains, egg, but for those of you with a dairy intolerance or allergy, this recipe is non-dairy! If you need to be egg-free, you can try flax eggs.

Toppings: Top with chopped pecans and maple syrup. Optional: dairy-free or coconut whipped cream!

Low-Carb Pancakes: If you’re looking for low-carb pancakes, simply replace the maple syrup with your favorite keto syrup replacement. You can also omit the syrup completely from the pancake batter. It will be less sweet, but still delicious! While these pancakes aren’t quite keto-friendly, they can definitely be made low carb.