Gluten-Free Pumpkin Pancakes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 2 eggs
  • 2/3 cup almond milk
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup plus more for serving
  • 1 cup canned pumpkin puree
  • 2/3 cup white rice flour
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Coconut oil or butter for greasing

Instructions

  1. In a large mixing bowl, whisk together the eggs, milk, vanilla, maple syrup and pumpkin. Stir in the flour, almond meal, baking powder, cinnamon and salt.
  2. Place a large nonstick skillet or griddle over medium-low heat. Lightly grease it with oil or butter. Add the batter to the pan, ¼ cup for each pancake. You’ll make 2-3 at a time depending on the size of your pan. Cook 2 minutes, or until small bubbles start to appear on the surface. Flip the pancakes and cook for another 2 minutes, until the pancakes are firm and lightly browned.
  3. Serve the pancakes with maple syrup and butter.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!