Almond and coconut flours create the grain-free base for these plant-based pumpkin pancakes. This vegan recipe gets a spice from classic fall spices: ginger, cinnamon, and clove. This makes the perfect recipe for a chilly winter morning.
¼cupunsweetened, plain almond milk (or other plant-based milk4 ounces
1tablespoonsSpray oillike coconut or canola, for the pan
Instructions
Preheat a large griddle or non-stick pan over medium heat. Lightly spray with oil (if using).
To make the flax eggs: In a medium bowl, combine the ground flaxseed meal and warm water. Let sit 5 minutes, until gooey and egg-like.
To make the Pumpkin Almond Flour Pancakes: In a large bowl, combine all of the dry ingredients: the almond flour, tapioca flour, coconut flour, baking soda, baking powder, Pumpkin Pie Spice, and a dash of salt. Whisk together to combine.
Once the flax egg has set, add the canned pumpkin puree and almond milk to the bowl. Whisk together to fully incorporate all of the wet ingredients.
Pour the wet ingredients into bowl with the dry ingredients. Whisk together until combine. It’s okay to have a few lumps. You want to be careful not to overmix the batter, so only mix for 30-60 seconds.
Scoop about ¼ cup of batter onto the pre-heated griddle. Repeat with remaining batter. If you’re using a non-stick pan, you’ll probably need to work in batches. I can usually fit about 8 small pancakes onto one big 12-inch pan.
Cook the pancakes 7-8 minutes on one side, until golden brown around the edges. Flip and cook on the second side until done, another 7-8 minutes. Serve immediately or keep warm in a 350F oven until ready to serve.