Pumpkin Pancakes with Almond Maple Syrup {gluten-free}
Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup.
Servings Prep Time
4large pancakes 10minutes
Cook Time
10minutes
Servings Prep Time
4large pancakes 10minutes
Cook Time
10minutes
Ingredients
  • 60g gram flour
  • 60g oat flour
  • 2teaspoons baking powder
  • ½teaspoon bicarbonate of soda
  • ½teaspoon ground cinnamon
  • ¼teaspoon sea salt
  • 120g tinned pumpkin puree
  • 120ml coconut milk
  • 2 eggs
  • 1tablespoon maple syrup
  • 1teaspoon vanilla extract
  • 1-2tablespoons coconut oil
for the almond maple syrup:
  • 5tablespoons maple syrup
  • 3tablespoons almond butter
Instructions
  1. In a large bowl sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and set aside for a moment.
  2. Place the pumpkin puree, coconut milk, eggs, maple syrup and vanilla extract into a blender and whizz until smooth.
  3. Pour in all the dry ingredients and blend again until smooth.
  4. Heat up 1 tablespoon of the coconut oil in a skillet and pour in a quarter of the pancake batter (about 100g). Heat for 3-4 minutes until the underside is golden brown. Turn the pancake over and cook on the other side for a couple more minutes until golden brown. Remove the pancake from the skillet, pat dry with kitchen towel to remove the excess oil.
  5. Repeat the process with the 3 other pancakes, adding more coconut oil to the skillet if needed.
  6. For the almond maple syrup, warm the maple syrup and almond butter together in a small saucepan until smooth and runny. Add a small splash of water if you would like to make the syrup a little more runny. Serve over the warm pancakes.