Try these egg-free, dairy-free, and gluten-free pumpkin spice pancakes to welcome the flavors of fall into your home! Allergies or dietary restrictions are no reason not to enjoy pancakes!
Using a kitchen scale, measure 150 grams of almond flour and 25 grams of coconut flour into a medium mixing bowl. I like the scale for consistency in my recipes. If you don't have a scale, use 1.5 cups of almond flour and 3 tablespoons of coconut flour.
Add the remaining dry ingredients to the mixing bowl: arrowroot powder, baking powder, salt, cinnamon, ginger, and cloves. Use a whisk to thoroughly mix together.
Now add the wet ingredients to the dry: pumpkin puree, olive oil, apple cider vinegar, vanilla, and almond milk. Whisk to completely mix.
Add a few dashes of powdered stevia, mix, then taste. Stevia is very powerful and has a distinct aftertaste, go light on it until you find the level you prefer.
Allow the batter to rest for at least 5 minutes before beginning to cook. The coconut flour needs time to do its thing!
While the batter rests, warm a griddle pan over low heat (for a power burner, medium-low for a standard burner). Add 1 tablespoon of oil to the pan just before adding the batter.
To make the best looking pancakes, use a 1/4 cup measuring cup to scoop the batter onto the pan. I fill the cup about half full, pour it on the pan, then use the back of the cup to spread the batter into an even circle. Repeat until pan is full then start a timer for 7 minutes.
Flip pancakes and cook for an additional 7 minutes. Repeat until all the batter is cooked. This recipe makes about 18-20 3" pancakes.
Two pancakes contains 4.5 grams of fiber and 19.1 grams of total carbohydrate for a net carb load of 14.6 grams.