These pancakes are the perfect brunch recipe for the fall. I love to top them with fresh figs, pistachios and coconut yogurt. Add in chocolate chips, blueberries or whatever other flavors you would like!
Gluten Free Pumpkin Spice Pancakes
Ingredients
- 1 cup oat flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tbsp ground flaxseeds
- 3 tbsp honey
- 1/2 banana
- 1 tbsp coconut oil melted
- 1 cup nut milk
Instructions
- Mix ground flaxseed with 3 tbs of water and let sit for 10 minutes
- Combine flax mixture, honey, banana, coconut oil and nut milk in a medium bowl
- Mix flour, baking powder and pumpkin pie spice in a separate bowl
- Add wet ingredients to dry ingredients and mix until fully combined
- Preheat a pan to medium heat, coat with coconut oil and cook pancakes for about 5 minutes, flipping halfway through
- Optional: top with maple syrup, coconut cream, chopped pistachios and figs
