My foray into the world of pumpkin flavored recipes continues with these Pumpkin Spice Pancakes. I adapted the recipe from my blogger friend Faith Gorsky of An Edible Mosaic. These pancakes have been featured in my gluten free menu plan twice so it was about time I gave them a try. I love this recipe because it is simple to put together and it makes enough batter for one serving. I can’t count how many times I’ve had pancake batter for days and ended up throwing half of it away. No need to worry about that with this recipe. It makes three silver dollar sized pancakes that are light, moist, and easy to assemble. I made a few modifications to Faith’s paleo recipe and the end result was still more than amazing. Now if I could only get my photo to look as good as Faith’s. Oh well, that’s a story for another day 🙂
Pumpkin Spice Pancakes adapted from An Edible Mosaic’s Paleo Pumpkin Spice Pancakes
1/4 cup pumpkin puree
2 tablespoons almond milk
1 teaspoon pure vanilla extract
2 tablespoon organic cane sugar
3 tablespoons organic brown sugar
1/4 cup unsweetened coconut flakes
1 teaspoon cinnamon
1 pinch ginger
1 pinch ground cloves
1 teaspoon nutmeg
3 tablespoons almond meal
2 tablespoons all purpose flour blend
1/8 teaspoon baking powder
1 pinch of sea salt
1/4 cup enjoy life chocolate chips (optional)
1/4 cup finely chopped walnuts (optional)
Olive oil spray and earth balance to grease the skillet
- In a small bowl combine almond meal, flour, coconut flakes, baking powder, and sea salt. Set aside.
- Whisk together the egg, pumpkin puree, milk, vanilla, cane sugar and brown sugar. Add pumpkin spices. Fold in dry ingredients, walnuts, and chocolate chips.
- Coat griddle or cast iron skillet with spray and earth balance and add batter 2-3 tablespoons or batter at a time.
- Cook until golden on one side then flip until golden on the second side. About 2-3 minutes per side. Serve warm with maple or pancake syrup.