#PaleoPumpkin Pancakes
Makes: 12, 4-inch pancakes
  • ½ cup almond flour or meal
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup canned pumpkin purée
  • ¼ - ⅓ cup unsweetened almond milk
  • 6 large eggs, at room temperature
  • 2 tablespoons coconut oil, melted, plus extra
  • 1½ teaspoons vanilla extract
  1. In a large bowl whisk the almond flour, pumpkin pie spice, baking soda and salt together to aerate and combine.
  2. In a separate bowl whisk together the pumpkin purée, ¼ cup almond milk, eggs, 2 tablespoons coconut oil and vanilla until well blended, then pour over dry mixture and stir just until combined. If the mixture is dry, add a bit more almond milk.
  3. Heat electric griddle, heavy sauté pan or nonstick pan; brush griddle or sauté pan with a bit of melted coconut oil and heat until a few drops of water dance. Doll out about ¼ cup amounts of batter at a time and cook over medium heat until bubbles appear all over the pancake (not just the sides like classic pancakes). The bottoms should be golden. Flip over and cook for a minute or two more. Serve hot with real maple syrup and/or fruit if desired.
Recipe by Bakepedia at https://www.bakepedia.com/paleopumpkin-pancakes/