Pumpkin Spice Almond Flour Pancakes (Paleo Friendly & Refined Sugar-Free)
Makes about 8 small pancakes
- 1 cup almond flour (not almond meal)
- ¼ tsp sea salt
- 1 tsp Pumpkin Spice (I like the one from Trader Joe’s)
- 1 Tbs of maple syrup (¼ tsp of stevia can be used instead for those who have candida or dysbiosis)
- 1.5 tsp vanilla (use alcohol-free for those with candida or dysbiosis)
- 1 tsp chia seeds (optional- just adds texture, fiber and good Omega’s!!)
- 1 egg
- ½ cup almond, coconut or rice milk
Combine all dry ingredients and whisk together. Then add the vanilla, egg and milk. Depending on how you like your pancakes, you might need to add a little more milk until you reach the consistency you like. If you like them fluffier and almost dough-like in the middle, stick closer to a ½ cup of milk. If you end up adding too much, you can always just add a little more almond flour.
I use a flat-top skillet to cook mine, which I preheat to 350 degrees. If you are using a frying pan on a stove top, I think medium heat will work just fine. I use coconut oil to grease my skillet. Try not to use too much because you’ll end up frying the pancakes in the oil!
Cook on each side about 3-5 minutes or until golden brown. I serve mine with unsweetened coconut cream and a dusting of cinnamon and/or pumpkin spice on top. A perfect start to a fall morning! =)
