You can tell that it’s autumn when pumpkin spice everything comes out. I have to admit, I absolutely love pumpkin spice, so making it into pancakes just seems like the right thing to do.
I use white chia seeds for making my chia egg. I don’t notice any difference in the texture of the pancakes compared to an egg.
For the pumpkin pie spice, it’s really easy to make, but if you don’t want to make it, you can buy it at any grocery store. After adding the dry ingredients to the wet, you have to let it rest for at least 10 minutes. Resting any gluten-free batter or dough will make your dish turn out better. These pancakes do take a little longer than regular pancakes to cook, but it is so worth it. Cook and enjoy!
Pumpkin Pie Pancakes
- 1 1/4 Cups Gluten-Free Flour
- 1 Tblsp Pumpkin Pie Spice
- 2 tsp Baking Powder
- Pinch of Salt
- 1 1/2 Cups Coconut Milk not canned
- 2/3 Cup Pumpkin Puree
- 2 Tblsp Coconut Oil melted
- 1 Tblsp Fancy Molasses
- 1 tsp Vanilla
- 1 Chia Egg 1 Tblsp Chia Seeds & 2.5 Tblsp Water
Make the chia egg and let it stand for 5 minutes.
Combine the dry ingredients in a bowl. Make sure that you mix it well.
Combine the wet ingredients in another bowl. Slowly add the dry ingredients and mix well. Add more coconut milk if needed. Let the batter rest for 10 minutes.
Cook until bubbles form and pop, approximately 3 - 5 minutes. Flip and cook for another 3 - 5 minutes.