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.
Prep Time3 minutes mins
Cook Time20 minutes mins
Total Time23 minutes mins
Course: Breakfast
Cuisine: American
Keyword: gluten-free pancakes, pumpkin pancakes, pumpkin spice pancakes
Servings: 5
Author: Amy
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
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