Pumpkin Spice Pancakes

Pumpkin-spice thin pancakes in a stack on a plate. Topped with cinnamon butter. Bag of Otto's Naturals Cassava Flour in background, and little plastic pumpkins in foreground

Grain-Free Pumpkin Spice Pancakes

Grain-Free, Gluten-Free, Nut-Free, Dairy-Free option

Recipe by Whisk me Free

Print Recipe

These pancakes are like a hybrid between sweet American pancakes and beautifully thin, slightly crisp British pancakes. The batter will be thin, but don't be alarmed! You'll need a smaller skillet to cook these up.

This recipe is so easy to whip up, and with no gluten, grains, nuts, or dairy, anyone can enjoy! Enjoy a hot stack of pumpkin pancakes with pats of sweet cinnamon-butter on a cool autumn morning.

Ingredients

Pancakes

Cinnamon Butter

  • 2 Tablespoons non-dairy/dairy butter
  • 1 ½ teaspoons ground cinnamon
  • ½ Tablespoon soft brown sugar
  • 2 Tablespoons maple syrup

Instructions

  1. Make the cinnamon butter by creaming the butter, brown sugar and cinnamon together until smooth. Set aside
  2. Make “buttermilk” by mixing  the milk and vinegar together. Set aside for 5 minutes.
  3. Mix the pumpkin puree, sugar, cassava flour, baking powder, egg and milk together until smooth.
  4. Grease a 5-inch skillet with some oil, and ladle the batter into the pan. Cook on medium heat for 1 minute on each side. Repeat until the batter has been used up.
  5. Stack the pancakes onto each other. Pipe/spread the cinnamon butter on top of the pancake stack and drizzle with maple syrup. Enjoy!
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