Pumpkin Pancakes

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Freezable Homestyle Kids Make Ahead Breakfast No Leftover Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Almond Milk, Pumpkin Puree, Gluten Free All Purpose Flour, Coconut Sugar, Baking Powder

Ingredients

2 tablespoons apple cider vinegar

2 cups almond milk ⚠

3 tablespoons avocado oil, plus more for cooking

1 cup pumpkin puree ⚠

2 eggs

2 teaspoons vanilla

2 ½ cups gluten-free all-purpose flour

⅓ cup coconut sugar, or brown sugar ⚠

1 tablespoon baking powder ⚠

½ teaspoon baking soda

2 teaspoons pumpkin pie spice

½ teaspoon sea salt

¼ cup pure maple syrup, for serving

Instructions

1. In a large bowl, add the vinegar and milk. Allow to sit for about 10 minutes to create buttermilk. Melt avocado oil and allow to cool slightly.

2. Add pumpkin, eggs, oil, and vanilla and stir with a whisk to combine.

3. In a bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.

4. Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix. Let batter rest for about 5 minutes.

5. Heat a large frying pan over medium heat. Add 1 tablespoon oil and spread over pan.

6. When the oil is hot, use a 1/3 cup measure to pour batter into pan with enough room so pancakes don't touch.

7. Flip when they look a little dry around the edges and start to form little bubbles, 1-2 minutes.

8. Cook on the other side until golden brown and completely cooked through, 1-2 more minutes, adding more oil to the pan as needed.

9. Serve topped with maple syrup, if desired.