Gluten-Free Pumpkin Spice Pancakes
Gluten-free pumpkin spice pancakes are the perfect way to start your fall day! Crispy edges and fall flavors, these flapjacks are the best. Finish them off with good-quality maple syrup and fresh berries. Yum!!!
Servings: 12 Pancakes
Calories: 242kcal
Equipment
Ingredients
- 2 cups almond flour finely ground
- 1 cup tapioca flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 eggs whites and yolks seperated
- 1 cup almond milk unsweetened
- 2 teaspoons apple cider vinegar
- ½ cup avocado oil
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- avocado oil spray
Toppings
- maple syrup
- Blueberries
- Strawberries quartered
- Banana sliced
Instructions
- In a large bowl mix together almond flour, tapioca flour, baking powder, pumpkin pie spice, and salt.
- In a stand mixer with the whisk attachment ( or using a hand mixer), beat egg whites over medium-high speed until stiff peaks form.
- Blend almond milk and apple cider vinegar to make your buttermilk. Let the mixture sit while you prepare the other ingredients.
- In another bowl, combine 3 egg yolks, almond milk mixture, avocado oil, coconut sugar, pumpkin puree, and vanilla extract.
- Combine the wet and dry ingredients. Whisk to combine.
- Gently fold the egg whites into the pancake batter.
- Spray your pancake griddle or non-stick pan with avocado oil spray. Spoon in 4 ounces of pancake batter and cook over medium heat. Cook until bubbles form on top and flip. Pancakes are done when they are golden brown on both sides.
- Serve pancakes with maple syrup, butter, banana, and fresh berries.
Notes
- Using almond flour and tapioca flour is the secret to getting those crispy edges. You can use all-purpose gluten-free flour in place of these flours.
- If you don't have pumpkin pie spice, make your own. Ingredients include: ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, and ⅛ teaspoon ground ginger.
- For the eggless option, I like to use Bob's Red Mill Egg Replacer.
- If you don't have a griddle, use a large non-stick pan.
- To freeze pancakes place them on a parchment-lined baking tray and flash freeze for 15 minutes. Transfer them to an airtight container or ziplock bag. (Flash freezing prevents the pancakes from sticking together).
- Make sure to select 100% pure canned pumpkin and not the pumpkin pie puree.
Nutrition
Calories: 242kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Sodium: 328mg | Potassium: 38mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1591IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg