There are some things you can’t help but cooking and this recipe is one of them. Perfect for all things slow Sunday mornings, we whipped up a batch last weekend and they’re delicious. Here are a few of our favorite parts of this recipe. It’s gluten free and egg free, so regardless of a brunch buddy’s food allergies you’re good to go. That and without an egg, this recipe can be scaled back (and is perfect for a party of one). Say goodbye to leftover pancakes. Ready to get started?
Keep reading for the full recipe after the jump!
Gluten Free Pumpkin Spice Pancakes
servings: 4 pancakes
- 1 1/2 C gluten free all-purpose flour
- 2 1/2 t arrowroot powder
- 2 T organic coconut sugar
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1 3/4 C almond milk (or use cow’s milk if you like)
- 1 t apple cider vinegar
- 1/2 t salt
- 1 t vanilla extract
- 1/2 C organic pumpkin puree
- 2 T melted coconut oil, plus extra for the griddle
Begin by sifting, flour, arrowroot powder, coconut sugar, cinnamon, salt, and nutmeg together. Place to the side. In a separate bowl, whisk together almond milk and apple cider vinegar vigorously until the milk is somewhat frothy. Add vanilla extract. In the dry ingredients, make a well and add milk mixture. Add melted coconut oil and pumpkin puree. Mix until all ingredients are thoroughly combined. Using a 1/2 C, place batter onto a medium high skillet to form pancakes. Flip when bubbles begin to form on top. We love to serve these with organic maple syrup and a few pads of butter. Looking for other alternatives? Top with raw almond butter, cinnamon coconut whipping cream, and pepitas. Happy brunching!