Gluten-Free Pumpkin Spice Pancakes

5 from 1 vote

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!!!

Prep Time15

Cook Time5

Total Time20

Course: Breakfast, Brunch

Cuisine: American

Servings: Pancakes

Calories: 242kcal

Author: Mike Cleavenger

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