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A stack of Low FODMAP & Paleo Pumpkin Pancakes with a slice ready to be eaten.
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Low FODMAP Pumpkin Pancakes - Paleo, Dairy Free

These pancakes are soft, fluffy and extremely easy to make with the perfect hint of pumpkin pie spice. Perfect for fall!
Course Breakfast
Cuisine American
Keyword Dairy Free, Gluten Free, Low FODMAP, Paleo, Pancakes, Refined Sugar Free, Soy Free, Yeast Free
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 pancakes

Ingredients

Dry Ingredients

  • 3/4 cup fine, blanched almond flour
  • 1/4 cup tapioca flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon fine sea salt

Wet Ingredients

  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 tablespoons unsweetened amond milk or other plant-based milk
  • 1 tablespoon maple syrup
  • 1 teaspoon white wine vinegar

Other Ingredients

  • refined coconut oil or butter/other neutral oil for griddle/skillet
  • pure maple syrup for topping

Instructions

  • Prepare skillet or griddle by heating on medium-high (about a 7/10) and add coconut oil (or fat of choice).
  • In a large bowl, add all dry ingredients and whisk to distribute all ingredients. Add all wet ingredients into the large bowl and stir until just combined. Batter will be thick.
  • Immediately spoon 1/4 cup of batter per pancake, using the ladle or spoon to spread the batter to about 4-5" in diameter. Batter will not bubble vigorously, but will have 1 or 2 bubbles when ready to flip, about 3-4 minutes. Cook for another 2-3 minutes on the other side. Serve immediately.

Notes

  1. If your pumpkin puree seems extra watery, you can use paper towels to blot extra moisture out of the puree before adding it to your batter.