Pumpkin Pancakes
These gluten-free and dairy-free pancakes are very satisfying, nutritious and delicious!
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Easy
Fairly cheap
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Ingredients
For 4 Dozen(s)
Recipe
- 4 large eggs
- 4 large egg whites
- 1 cup(s) cooked or canned pumpkin
- 1/2 cup(s) almond flour
- 1 teaspoon(s) baking powder, alum free
- 1/4 cup(s) coconut milk
- 1 teaspoon(s) vanilla extract
- 1/2 teaspoon(s) ground nutmeg
- 1/2 cup(s) pecans, crushed, optional
- 1 tablespoon(s) ghee or coconut oil (more if needed)
Pumpkin Pancakes Directions
- Mix all ingredients, except pecans, in a large bowl.
- Heat a griddle or large skillet to medium heat and goat griddle/pan with butter or other fat source when hot.
- From here, traditional pancake rules apply with a slight modification. These will not bubble like traditional pancakes. The batter is a bit thicker. On medium heat the first side takes about 2-3 minutes to brown, then another 1-2 minutes on the other side.
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