Ingredients
For the pancakes
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3 eggs, whisked
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1 cup (carton, unsweetened) almond milk
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¼ cup pumpkin puree
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1 tablespoon maple syrup (plus more for topping pancakes with)
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1 teaspoon vanilla extract
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½ cup coconut flour
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½ cup tapioca flour
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1 tablespoon pumpkin pie spice
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½ teaspoon baking powder
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½ teaspoon baking soda
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pinch of salt
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coconut oil or ghee, for greasing pan
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¼ cup mini chocolate chips
For the crumb topping
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3 tablespoons maple sugar
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2 tablespoons raw cashews
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2 tablespoons almond flour
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1 tablespoon tapioca flour
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2 tablespoons ghee
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hefty pinch of pumpkin pie spice
Instructions
- Whisk together pancake ingredients: eggs, almond milk, pumpkin puree, maple syrup and vanilla extract in a large bowl. Then, while continuously whisking, add coconut flour, tapioca flour, pumpkin pie spice, baking powder and baking soda and a pinch of salt to the large bowl or blender. Mix until batter is well combined.
- Grease a griddle pan and place over medium heat. Once pan is hot, use a large ladle to pour a three inch size pancake on the pan then sprinkle with a small amount of chocolate chips on top. Cook until bubbles begin to form on the pancakes, about 3-4 minutes, then lift with a spatula and cook for another 2-3 minutes, until completely cooked through. Repeat until no batter remains – about 14 pancakes.
- While the pancakes are finishing up, place all ingredients for the crumb topping in a food processor or blender and pulse until cashews are broken up and everything is combine.
- Top pancakes with crumb mixture and extra maple syrup on top!
