These real-food pumpkin spice pancakes have only a handful of ingredients and are gluten-free and dairy-free. They are delicate, so make them small, cook them slowly on low-med heat, and be very careful turning them. Add just enough maple syrup to taste and they will wow you with the taste of fall!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 2
Calories 245kcal
Author thewanderingrd
Ingredients
4largeeggs
1/2cuppumpkin puree (canned)
2T.coconut flour
1/2t. pumpkin pie spice
1/2t.cinnamon
1/4t.baking powder
1T.coconut oil (or butter)
Instructions
Combine all ingredients in a high-powered blender for 10 seconds, or until well-blended. (Batter will be very thin.)
Heat a 12-inch cast iron skillet on low-medium heat. Melt a teaspoon of coconut oil (or butter, if you prefer and do not require dairy-free) to prevent sticking.
Pour about 2 to 3 tablespoons of batter into hot skillet to form each pancake. Do not make pancakes too large, since they are very delicate to flip. Repeat until 3 small pancakes are in pan. Cook pancakes slowly for about 2 minutes over low-medium heat; use a large spatula to flip pancakes. Cook another 2 minutes, or until cooked through.
Serve with toasted pecans and a teaspoon of syrup, if desired.