There’s still times I wake up on a Sunday morning nostalgic because through my memories I can smell the delicious aroma of pancakes on the griddle from my childhood. The fresh, light, buttery smell reminds of being around the breakfast table with my family.
Traditional pancakes don’t align with my way of living anymore but the good news is this light and fluffy pumpkin pancake recipe won’t have you missing a thing. You may wonder why you even miss those old traditional pancakes; they are so delicious that they will have you coming back for more!
This light and fluffy pumpkin pancake recipe is definitely one that you don’t want to miss. They literally melt in your mouth. They are gluten free, dairy free and there’s is no refined sugar used. A healthy recipe that tastes delicious that you can trust.
What you need…
- 1 1/2 cups almond milk
- 1 cup purred pumpkin
- 1 egg
- 2 Tbsp coconut oil
- 2 Tbsp apple cider vinegar
- 2 cups Complete Truth Protein
- 3 Tbsp coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp Himalayan salt
In a bowl, mix together all of the wet ingredients. This includes: the almond milk, pumpkin, egg, coconut oil and apple cider vinegar vinegar.
Combine all the dry ingredients. This includes: Complete Truth Protein, coconut sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir the dry ingredients into the pumpkin mixture until well combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with maple syrup.
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