Ingredients

The following ingredients have 7 Servings
  • 3 eggs, whisked
  • 1 cup (carton, unsweetened) almond milk
  • 1/4 cup pumpkin puree
  • 1 tablespoon maple syrup (plus more for topping pancakes with)
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • coconut oil or ghee, for greasing pan
  • 1/4 cup mini chocolate chips
  • 3 tablespoons maple sugar
  • 2 tablespoons raw cashews
  • 2 tablespoons almond flour
  • 1 tablespoon tapioca flour
  • 2 tablespoons ghee
  • hefty pinch of pumpkin pie spice

Instruction

  • 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!