Grain Free Pumpkin Pancakes (Edit recipe)

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These are the best grain free pumpkin pancakes - light, fluffy, moist and incredibly delicious! They're made with paleo baking flour, lightly sweetened with maple syrup and have a rich pumpkin flavor.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

18 minutes

INGREDIENTS

8

Serves: 2

Ingredients

2 whole Eggs
0.25 cup Pumpkin Purée
2 Tbsp Pure Maple Syrup
1 Tbsp Avocado Oil
0.5 cup Paleo Baking Flour - Bob's Red Mill
0.5 tsp Grain-Free Baking Powder - Otto's Naturals
0.5 tsp Cinnamon, Ceylon, (or pumpkin spice)
0.125 tsp Real Salt - Redmond

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium-sized mixing bowl, whisk eggs.
Mix in pumpkin, maple syrup and oil.
Add in remaining ingredients. Whisk until well combined.
Let the batter sit for 5 minutes to thicken. During this time, lightly grease a frying pan and place over medium heat.
When the pan is hot, scoop about ¼ cup pancake batter onto the pan, cover with lid and let the pancake cook for a couple minutes. Flip and then cook about 1 minute more, or until nearly cooked through.
Repeat until all batter has been used up, making about 6 pancakes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	237
Fat:	11 g
Carbohydrates:	29 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	229 mg
Fiber:	5 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.