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 Time10minutes
Cook Time15minutes
Total Time25minutes
Servings12
Ingredients
Dry
1/2cupgluten-free all purpose flour
1/2cupbuckwheat flour
1/4teaspoonsalt
3/4teaspoonbaking powder
1/2teaspoonbaking soda
1teaspooncinnamon
1/4teaspoonallspice
1/4teaspoonnutmeg
1/4teaspoonground ginger
Wet
1tablespoonchia seeds plus 3 tbsp water
2eggs
1tablespooncoconut oil
2tablespoonscoconut flour nectar
1tablespoonapple cider vinegar
1teaspoonvanilla extract
1/2cupcanned pumpkin puree or fresh pureed pumpkin
1/2cupto 3/4 almond milk
Oil sprayfor pan
Maple Pumpkin Glaze
4tablespoonscanned pumpkin
4tabplespoons maple syrup
1/4teaspoonvanilla
Pinch of cinnamon
Instructions
In a medium bowl, whisk dry ingredients together.
In a separate bowl, soak chia seeds in water and set aside.
Add eggs, coconut oil, coconut nectar, apple cider vinegar, vanilla and pumpkin into the dry ingredients.
Slowly whisk in almond milk. You can add more/less almond milk to achieve desired consistency.
Fold in chia seeds and mix well.
Spray and heat frying pan.
Pour desired amount into pan in a circle shape. Cook for a few minutes and flip.
Combine maple pumpkin glaze ingredients and drizzle one tablespoon over two stacked pancakes.