Breakfast of Champs // Gluten Free Maple Pumpkin Pancakes (Simple)
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10 pancakes
Incredibly tasty pancakes filled with maple syrup, pumpkin puree and are made gluten free and delicious!!!! Packed with extra fiber and extra tasty flavor.
  • 1⅔ cup almond flour
  • ¼ cup flaxseed meal
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup pumpkin puree
  • ¾ cup unsweetened almond milk
  • ¼ cup pure maple syrup
  1. First preheat an oven to the lowest temperature so pancakes can keep warm while you make.
  2. In a medium sized bowl add your flour, flaxseed, baking powder and salt. Mix together and set aside.
  3. In a separate small bowl add your eggs, vanilla extract, pumpkin puree, almond milk and maple syrup. Whisk until fully blended.
  4. Next fold you wet ingredients into your dry ingredients, and mix until just fully incorporated.
  5. Preheat a pan over medium heat. Add a little bit of fat when pan is heated and then pour about a ¼ cup of batter into pan.
  6. Let pancake cook for 3.5 minutes on one side, flip over VERY carefully as these pancakes are incredibly soft and fluffy, and then cook for another 1.5 minutes.
  7. Optionally: Place pancake onto a lined baking sheet or on a heat proof plate or pie pan in the oven to keep warm while you cook other pancakes.
  8. Repeat cooking processuntil batter is used up. Makes about 10 pancakes, 2 per person.
Nutrition Information
Serving size: 2 pancakes Calories: 168 Fat: 9g Unsaturated fat: 1.3g Carbohydrates: 16.5g Fiber: 3.2g Protein: 5g
Recipe by My Lavender Blues at