My kids love these pumpkin pancakes when fall rolls around! We love to make them into jack-o-lanterns during Halloween time. This is a super easy pumpkin pancake recipe that the whole family will love! As always, it is gluten-free, grain-free, and dairy-free.
What you'll need:
1/4 cup pumpkin puree
1 large, very ripe banana
1/4 cup almond milk
1 tbsp honey
1 tsp vanilla
1/4 cup coconut flour
1/4 cup almond flour
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
Heat your electric skillet or frying pan.
Using a hand mixer or food processor, beat together your eggs, pumpkin puree, banana, almond milk, vanilla, and honey.
In a seperate mixing bowl, whisk together the coconut flour, almond flour, cinnamon, nutmeg, salt, and baking soda.
Stir together dry and wet ingredients until thoroughly combined. The batter will become thicker as the coconut flour absorbs the liquid.
Add a little coconut oil or nonstick spray to your heated pan. Pour batter onto hot skillet using a 1/4 or 1/3 measuring cup. Remember, the batter will be thick so you might need to spread the batter out a bit. Let pancakes cook until golden brown and bubbles begin to rise to the surface. Flip the pancakes and allow the other side to brown.
Serve with maple syrup or raw honey.