Last updated on January 31st, 2023 at 03:02 pm
Our family takes our varieties of pancakes really seriously – there is nothing more soothing than slow Saturday mornings – a candle burning, warm tea in hand, and a beautifully nutrient-rich thick batter, that will be transformed into the fluffiest pancakes.
These pumpkin pancakes are the perfect addition to your fall kitchen arsenal of deliciousness.
They get double thumbs of up from kids and adults alike.
We love topping these beauties with a pat of maple butter, and a drizzle of pure maple syrup.
Happy eating!
♦ I don’t recommend over-consuming nuts and seeds.
Pumpkin Pancakes {Grain-Free}
A simple (and seasonal) recipe for deliciously fluffy grain-free pancakes.
- 1 cup almond flour
- 1 cup tapioca flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- ⅛ tsp cardamon
- ⅛ tsp ground cloves
- 2 tbsp maple sugar
- ½ cup pumpkin puree
- 1 tsp vanilla extract
- 2 tbsp cultured buttermilk
- 4 pastured eggs
- 2 tbsp unsalted butter for the pan
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Whisk all the dry ingredients together in a mixing bowl. Add the eggs, pumpkin puree, buttermilk, and vanilla extract and mix well.
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Heat a large skillet over medium-low heat for 2 minutes. Add 1 tablespoon of butter to the skillet and swirl around to coat it.
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Spoon the pancake batter (about a ¼ cup each) into the skillet and cook until the edges are set. It will be about 3-4 minutes. Flip the pancake and continue to cook until the second side is golden – another 2-3 minutes.
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Serve with a pat of maple butter and some maple syrup. Or any other topping of your choice.
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