Pumpkin Pancakes (Gluten-Free, Grain-Free, and Dairy-Free)

1. 1

   In a medium bowl, whisk the eggs, pumpkin, vanilla extract, and pure maple syrup (or honey) together.

2. 2

   Add the pumpkin pie spice, cinnamon, baking soda, and salt and stir to combine.

3. 3

   Add the melted butter (or coconut oil) and mix until well blended.

4. 4

   Heat a skillet over medium heat and melt a little butter.

5. 5

   Allow to warm up before pouring in the batter.

6. 6

   Pour batter into the pan to the size of pancake you desire.

7. 7

   I find that pancakes on the smaller side work better for this recipe.

8. 8

   Once bubbles begin to appear and the edges look slightly dry, flip the pancakes to finish cooking.

9. 9

   Serve with butter, jam, or whipped cream!

* Per serving · 4 servings · Values may vary.

No additional tips available.