Pumpkin Spice Pancakes (grain- and dairy-free)

This pancake recipe is adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. Hers is a great recipe, but we don't care to use agave nectar or grapeseed oil, and found the arrowroot powder & vanilla extract unnecessary. Over the course of the last couple of years, I have evolved this version. This past weekend, I added some pumpkin spice blend to the recipe and Holy Cow was it delicious!

Pumpkin Spice Pancakes (grain- and dairy-free)

Makes 8-10 cakes

Ingredients:
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!