Pumpkin Spice Pancakes (grain- and dairy-free)
Makes 8-10 cakesIngredients:
1/2 cup water
1 Tbsp coconut sugar (optional)*
2 Tbsp gently melted coconut oil
2 eggs
1 1/2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1 Tbsp pumpkin pie spice blend
Directions:
Mix wet ingredients in a blender. Add dry ingredients and blend until well-incorporated.
Make pancakes as you usually do. I use an electric griddle set at 325 and cook them with either coconut oil or grass-fed butter. If you aren't accustomed to cooking with non-wheat flours, you will find that your usual visual cues for doneness don't apply. These cakes are ready when the griddle-side looks a bit darker (but they don't really get "golden") and sturdier. Flip and cook until the other side looks done.
Great served with Grade B maple syrup, date paste, or your topping of choice!
* If you top with maple syrup you may not want to use the coconut sugar. I have also tried substituting this with date paste. Delicious!