If you want pumpkin pancakes and you want a lot of them, this recipe is for you! These keep for several days and are delicious reheated. They are amazing topped with butter and pure maple syrup, but can be enjoyed on their own for a grab & go breakfast.
2 cups almond flour
1 cup tapioca flour
4 tsp baking powder
1 heaping Tbsp cinnamon or pumpkin pie spice
4 large eggs
2 Tbsp pure maple syrup
1/2 cup non dairy milk
1 stick grass fed butter, melted or 1/2 cup coconut oil, melted
1 cup pumpkin purée
Mix the flours, baking powder and spices in a large bowl. In a separate bowl, whisk eggs. Add syrup, milk, melted butter and pumpkin. Mix throughly and add to dry ingredients. The batter will be thick. Heat griddle on medium heat and grease well. Add scoops of batter to hot griddle and cook for 1 minute. Flip and flatten. Continue to cook on that side a couple minutes and then flip again. Cook an additional couple minutes until done in the middle. Devour!
