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Pumpkin-Spice Pancakes

I originally created this spiced version for Thanksgiving, but I like serving these while it is still cold outside. The flour makes it a slightly heavier and more filling choice for chilly, winter mornings.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12

Ingredients

Dry

  • 1/2 cup gluten-free all purpose flour
  • 1/2 cup buckwheat flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger

Wet

  • 1 tablespoon chia seeds plus 3 tbsp water
  • 2 eggs
  • 1 tablespoon coconut oil
  • 2 tablespoons coconut flour nectar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree or fresh pureed pumpkin
  • 1/2 cup to 3/4 almond milk
  • Oil spray for pan

Maple Pumpkin Glaze

  • 4 tablespoons canned pumpkin
  • 4 tabplespoons maple syrup
  • 1/4 teaspoon vanilla
  • Pinch of cinnamon

Instructions

  1. In a medium bowl, whisk dry ingredients together.
  2. In a separate bowl, soak chia seeds in water and set aside.
  3. Add eggs, coconut oil, coconut nectar, apple cider vinegar, vanilla and pumpkin into the dry ingredients.
  4. Slowly whisk in almond milk. You can add more/less almond milk to achieve desired consistency.
  5. Fold in chia seeds and mix well.
  6. Spray and heat frying pan.
  7. Pour desired amount into pan in a circle shape. Cook for a few minutes and flip.
  8. Combine maple pumpkin glaze ingredients and drizzle one tablespoon over two stacked pancakes.
  9. Serve immediately.