IMAGE ©Kaileigh Gaffney

Gluten-Free Pumpkin Spice Pancakes

Name: Gluten-Free Pumpkin Spice Pancakes
Total time: 20 min
Yield: 10 SERVINGS | palm-sized pancakes
Ingredients: 1 cup gluten-free 1:1 baking flour; 1/2 scoop vanilla protein powder; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 tsp Selefina Spices pumpkin pie spice blend; 1/2 cup pumpkin puree; 2 eggs; 3 tbsp olive oil (or preferred oil) + more to coat the pan; 1 tsp vanilla extract; 2 tbsp 100% pure maple syrup; 1/3 cup unsweetened plain almond milk (or milk of choice)

a breakfast / brunch recipe

1 cup	gluten-free 1:1 baking flour
½ scoop	vanilla protein powder
2 tsp	baking powder
½ tsp	baking soda
¼ tsp	salt
2 tsp	Selefina Spices pumpkin pie spice blend
½ cup	pumpkin puree
2	eggs
3 tbsp	olive oil (or preferred oil) + more to coat the pan
1 tsp	vanilla extract
2 tbsp	100% pure maple syrup
⅓ cup	unsweetened plain almond milk (or milk of choice)

a breakfast / brunch recipe

by Kaileigh Gaffney

SupermomEats.com

Kaileigh is a self-taught home cook specializing in 30-minute healthy vegetarian recipes. Her quick recipes were created out of necessity after having kids when she realized how difficult it was to get a healthy meal on the table while managing little kids and after a full day of work. Kaileigh's recipes are an attempt to make moms feel like Supermoms in the kitchen, providing ease and healthier family options, to ultimately make coming together as a family for mealtime a little more peaceful and grounding.

Get ready for a Fall breakfast game-changer! These gluten-free, protein Pumpkin Spice Pancakes are light, fluffy, and low in sugar – a perfect start to your day! 🍂🌟

TIME (ACTIVE) | 20 M
TOTAL | 20 M

10 SERVINGS | palm-sized pancakes

In a large bowl, combine flour, protein powder, baking powder, baking soda, salt, and Pumpkin Pie Spice Blend.

In a medium bowl, combine pumpkin puree, eggs, olive oil, vanilla extract, maple syrup, and almond milk.

Pour wet ingredients into flour mixture and stir until just combined.

Heat griddle or pan to medium-high heat. Make sure griddle/pan has been heated for a couple of minutes. Coat with olive oil.

Use a cookie scoop or a ¼ cup measuring cup to scoop out pancake batter and pour onto the pan. Continue creating as many pancakes as will fit in the pan without them touching.

Cook for approximately 3-4 minutes on the first side, flipping when the pancakes are golden brown. Cook for another 2-3 minutes on the next side until golden brown.

Turn heat down a little so that the next batch doesn’t burn. Recoat the pan with oil, then cook the remaining pancakes.

Store in the fridge for 3-4 days or freeze for up to 3 months. If freezing, be sure to separate each pancake with wax paper or parchment paper so they don't stick.

4.9

pumpkin pie spice

seasonal blend

Special beyond the seasonal fervor, pumpkin pie spice delivers all the aromas and flavors of a kitchen filled with fresh baked goods. It's autumn in jar.

0.28 oz - PORTION$0.50

2 oz - JAR$5

2 oz - REFILL$4

8 oz - REFILL$12

0.28 oz - PORTION $0.50

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