Gluten-Free Pumpkin Pancakes
This anti-inflammatory gluten-free recipe makes 6-8 pancakes. They are delicious and bring the taste of fall to your kitchen year round!
- 1 cup almond flour
- 2 Tbsp powdered stevia
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- pinch salt
- 1 cup unsweetened vanilla almond milk
- ¾ cup pumpkin puree
- 1 tsp apple cider vinegar
- 1 Tbsp coconut oil
In a large bowl, mix dry ingredients until well combined.
Add in almond milk, pumpkin and vinegar. Mix batter with a hand mixer on low, until smooth.
In a large skillet, heat coconut oil over medium heat. Spoon batter into the pan, about 2 Tbsp per pancake, and cook until browned and cooked through, flipping with a spatula. Continue until all batter is used.
Serve with pure maple syrup or fresh fruit and a sprinkle of cinnamon.
- If you do not want to use all of the batter at one time, refrigerate it for later use. Or, mix up a double batch and refrigerate the batter to make additional pancakes throughout the week. Want to cook all of the pancakes at once? They freeze well too!