Pumpkin Pancakes with Almond Maple Syrup {gluten-free}
Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: British
Servings: 4 large pancakes
Calories: 410kcal
- 60 g gram flour
- 60 g oat flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 120 g tinned pumpkin puree
- 120 ml coconut milk
- 2 eggs
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1-2 tablespoons coconut oil
for the almond maple syrup:
- 5 tablespoons maple syrup
- 3 tablespoons almond butter
In a large bowl sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and set aside for a moment.
Place the pumpkin puree, coconut milk, eggs, maple syrup and vanilla extract into a blender and whizz until smooth.
Pour in all the dry ingredients and blend again until smooth.
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.
Repeat the process with the 3 other pancakes, adding more coconut oil to the skillet if needed.
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.
Calories: 410kcal | Carbohydrates: 46g | Protein: 12g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 337mg | Potassium: 700mg | Fiber: 5g | Sugar: 21g | Vitamin A: 4790IU | Vitamin C: 1.6mg | Calcium: 202mg | Iron: 3.7mg