Paleo Pumpkin Spice Pancakes
Paleo Pumpkin Spice Pancakes are the perfect stack of breakfast cakes with a taste of fall. Fluffly, pumpkin-y flavored pancakes that are gluten free, grain free, dairy free, vegetarian and paleo friendly.
Servings: 5
Ingredients
Pancakes:
- ½ cup Almond Flour
- ½ cup Tapioca Flour
- 1 teaspoon baking powder
- 1//4 teaspoon sea salt
- 1 teaspoon pumpkin spice mix {recipe here}
- 2 eggs
- ¼ cup pure pumpkin puree
- ½ teaspoon pure vanilla extract
- 3 tablespoons unsweetened almond milk
- 1 tablespoon coconut oil or ghee divided {for greasing pan}
Toppings:
- ¼ cup fresh blueberries or berry of your choice
- maple syrup
Instructions
- In a bowl combine almond flour, tapioca flour, baking powder, and sea salt
- Add in eggs, pumpkin puree, almond milk and vanilla stir until evenly blended together.
- Heat coconut oil ghee in a non stick skillet over medium heat {divide out the coconut oil adding a bit for each pancake}
- Pour in batter in batches ¼ cup.
- Let cook for 2-3 minutes on each side or until golden brown
- Continue with remaining batter
- Transfer to a plate before serving top with fresh peaches, blueberries and pure maple syrup