Delicious pumpkin spice pancakes
- 1/4 cup nut milk (I used cashew milk)
- 2 large eggs
- 1/2 tsp Honey (or preferred liquid sweetener)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 cup fine ground blanched almond meal
- 3 level tbsp Otto’s Cassava Flour
- 1/4 tsp salt
- 1 tsp baking powder
Pumpkin Spice Seasoning (optional, leave out for plain pancakes)
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- Tin Star Brown Butter Ghee for cooking
- 1/4 cup chopped pecans (optional)
- Extra pecans
- 1 tsp Tin Star Brown Butter Ghee
- 1/2 tsp Honey Drizzle on top (Or maple syrup)
You will need two bowls, a spatula and a griddle or skillet.
- In one bowl, add all the wet ingredients (eggs, milk, honey, vanilla, vinegar). Whisk to combine.
- In another bowl whisk together the dry ingredients, except the pecans.
- Add the dry ingredients to the wet and mix with a spatula to combine.
- Fold in the chopped pecans, if you’re using them.
- Heat the skillet or griddle on medium-high heat. Lightly grease it, and use 1/4 cup to measure out the batter.
- Once the edges are cooked and there are little bubbles, gently flip the pancake. Cook for another 1-3 minutes. I usually cook my pancakes in a 6″ skillet, one at a time so I don’t mess them up.
- Stack, and top with extra ghee, pecans, and or honey or maple. Enjoy!
- If you need eight pancakes, I would make two batches instead of doubling the batter if you want 8 pancakes because the cassava flour does not duplicate well in recipes.
- Serve with chicken maple sausage for some extra protein!
- Serving Size: 2 pancakes
- Calories: 481
- Fat: 10g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 9g
Keywords: paleo pumpkin spice pancakes