Gluten Free Pumpkin Pancakes
These gluten free pumpkin pancakes are made with almond flour and coconut flour to make a super savory and delicious fall breakfast.
Nutrition Facts
419 kcalCalories
22 gProtein
23 gCarbs
26 gFat
Ingredients
Instructions
In a medium size bowl, whisk 4 eggs. Then add in pumpkin puree and maple syrup and mix.
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Reviews from the Original Source
Followed the recipe to the T and my pancakes turned out great! They were fluffy with good texture and pumpkin flavor! I made sure to whisk the eggs well before adding the other wet ingredients, and I measured dry ingredients (especially coconut flour) very carefully. Will make again!!
Love these Paleo Pumpkin Pancakes, these pancakes seems so amazing and delicious . Will love to try this Paleo Pumpkin Pancakes recipe . Thanks for sharing this with us.
OMG THESE ARE SO AWESOME THANK YOU SO MUCH!!!!!!!!!!!!!!!
Really good, used pumpkin spice instead of cinnamon!
Easy to make, and tasty. I used almond flour since that's what I had. Also used some clove and nutmeg for the spices. Texture was good. My kids loved them too!
These were so good and quick and easy to make! I used almond flour instead of almond meal, pumpkin spice instead of cinnamon (could’ve used a bit more) and added vanilla extract and a bit of sea salt. The texture and flavor were perfect and taste even better the next day!
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