Pumpkin Crumb Pancakes with Nuts.com

Prep Time 10 mins
Cook Time 30 mins
Total Time 0:40
Yields 14 three inch pancakes


    For the pancakes

    For the crumb topping


    1. 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.
    2. 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.
    3. 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.
    4. Top pancakes with crumb mixture and extra maple syrup on top!


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