Photo by: Vlada Karpovich
Crafted by Kim in the nourish + flex kitchen
I had a recipe for paleo pumpkin pancakes, but the batter was too thin. I’m a big fan of pumpkin in general and eat it year-round. My family approves of it so canned pumpkin is a staple in my pantry. You can substitute pumpkin pie spice for the ginger, nutmeg, and cloves.
Ingredients:
4 eggs
2/3 cup canned pumpkin
1 tsp vanilla
2 Tbsp real maple syrup
1 tsp cinnamon
¼ tsp each (ginger, nutmeg, cloves)
¼ tsp baking soda
2 Tbsp melted butter
2/3 to ¾ cup gluten-free flour (I use King Arthur Measure for Measure)
Instructions:
*Heat griddle to pancake setting (mine is 300 degrees)
*Beat 4 eggs in a medium-sized bowl
*Add 2/3 cup pumpkin
*Add vanilla and maple syrup
*Include cinnamon, ginger, nutmeg, cloves
*Add 2 Tbsp melted butter
*Incorporate ¾ cup of gluten-free flour
*Melt extra butter on griddle and pour ¼ cups of batter
*This recipe makes around 8-10 pancakes
Complement these with your favorite toppings (butter, maple syrup, nuts, apple butter, whipped cream, powdered sugar & cinnamon)
Be sure to check out my other gluten-free recipes!
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