Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten Free Pumpkin Pancakes 1

Gluten Free Pumpkin Pancakes: the perfect Paleo Brunch ❤︎


  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 12 5" pancakes 1x

Ingredients

Scale
  • 1 cup almond butter (250 grams)
  • 1 ½ cup canned pumpkin (320 grams)
  • ½ cup tapioca flour (60 grams)
  • 4 eggs
  • 1 ¼ tsp baking soda (6 grams)
  • 1 tsp vanilla (5 ml)
  • 4 tsp honey (20 ml)
  • 1 1/4 tsp Pumpkin pie spice (3 g) (or see notes for our combination)

Instructions

  1. Preheat oven to 350 F (175 C) and line a large baking sheet with parchment paper.
  2. Add all ingredients to a large mixing bowl and mix thoroughly.
  3. Pour pancake batter in 5” rounds onto the lined baking sheet.
  4. Bake pancakes for about 15 minutes or until edges appear slightly brown and the top has solidified.
  5. This recipe makes 12 -15 pancakes.

Notes

Our recipe for Pumpkin Pie Spice:
¼ tsp nutmeg (0.5 grams)
¼ tsp ginger (0.5 grams)
¼ tsp allspice (0.5 grams)
½ tsp cinnamon (1.4 grams)

  • Category: breakfast, brunch
  • Cuisine: gluten free, paleo, dairy free