Pancakes are my absolute favorite breakfast. Yes of course you can buy a pre-made mix that just needs water or milk… but there is truly something special about making real home-made pancakes.
We love to make a big weekend breakfast with lots of pancakes! My favorite pancake recipe is my not your grandmas pancakes. But in the fall is where we change up the recipe a bit and it gets fun because of course… maple syrup!… but also because we get to add butternut squash and pumpkin!
These pancakes are gluten free and grain free as well as refined sugar free. They pair perfectly with a cup of pumpkin spice coffee too!
Yields 4-6 small/medium pancakes
1/2 cup almond flour
1/4 cup cassava flour
1 tsp baking powder
pinch of salt
2 tsp coconut sugar
1 1/2 tsp pumpkin pie spice
1 tbsp pumpkin puree
1/2 cup almond milk
2 tbsp coconut oil melted
Directions: In a medium bowl, whisk together the almond flour, cassava flour, coconut sugar, baking powder, salt and pumpkin pie spice. In a separate bowl mix together the pumpkin puree, egg, almond milk,and coconut oil. Then combine wet and dry ingredients and mix well. Heat up a stove top pan over medium heat. Add your favorite oil or butter to the pan. Then begin scooping out 1/4 cup of batter and transferring to the heated pan for each pancake, make sure to leave room to flip in between each pancake! Cook each pancake for 3-5 minutes each side. Remove from pan and add your favorite toppings! Enjoy!