Serve up a stack of these Pumpkin Spice Pancakes to start off your Fall morning in the most delicious way possible! With just a few allergen-friendly ingredients, they're made to be enjoyed by all.
Ingredients
Equipment
Preparation
- Add the sorghum flour, all-purpose flour, pumpkin puree, ground flax seed, baking soda, cream of tartar, maple syrup, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Combine all of the ingredients together.
- Heat a pan on the stove over low heat and spray it with oil. Add 1/4 cup of batter to the pan. Heat the batter on one side until the edges set, ~2 minutes. Flip the pancake with the spatula and heat for another 2 minutes on the other side. Repeat this with the rest of the batter.
- Add the pancakes to a plate and top them with yogurt and maple syrup or other preferred toppings.
Video
Notes
Substitutions, Add-Ons, & Alterations:
- Substitute sorghum flour for almond flour (contains tree nuts), oat flour (contains oat), or chickpea flour.
- Use ground chia seed in place of ground flax seed.
- Replace maple syrup with honey.