Grain-Free Pumpkin Spice Pancakes
Grain-Free, Gluten-Free, Nut-Free, Dairy-Free option
Recipe by Whisk me Free
These pancakes are like a hybrid between sweet American pancakes and beautifully thin, slightly crisp British pancakes. The batter will be thin, but don't be alarmed! You'll need a smaller skillet to cook these up.
This recipe is so easy to whip up, and with no gluten, grains, nuts, or dairy, anyone can enjoy! Enjoy a hot stack of pumpkin pancakes with pats of sweet cinnamon-butter on a cool autumn morning.
These pancakes are a great vessel for a hefty drizzle of maple syrup plus the cinnamon butter on top. If you'd prefer a bit more warming spice in the pancakes themselves, feel free to add 1/2 - 1 teaspoon of pumpkin pie spice mix!
Ingredients
Pancakes
- ¾ cup non-dairy/dairy milk
- ½ Tablespoon vinegar
- ½ cup pumpkin puree
- 1 ½ Tablespoons brown sugar
- 1 cup Otto’s Naturals Cassava Flour
- 1 teaspoon Otto’s Naturals Baking Powder
- 1 egg
- 2 Tablespoons oil (for cooking)
Cinnamon Butter
- 2 Tablespoons non-dairy/dairy butter
- 1 ½ teaspoons ground cinnamon
- ½ Tablespoon soft brown sugar
- 2 Tablespoons maple syrup
Instructions
- Make the cinnamon butter by creaming the butter, brown sugar and cinnamon together until smooth. Set aside
- Make “buttermilk” by mixing the milk and vinegar together. Set aside for 5 minutes.
- Mix the pumpkin puree, sugar, cassava flour, baking powder, egg and milk together until smooth.
- Grease a 5-inch skillet with some oil, and ladle the batter into the pan. Cook on medium heat for 1 minute on each side. Repeat until the batter has been used up.
- Stack the pancakes onto each other. Pipe/spread the cinnamon butter on top of the pancake stack and drizzle with maple syrup. Enjoy!
