• Marissa Aiuto

Pumpkin Spice Pancakes (paleo, gluten-free, dairy-free)

After much consideration and reflection, I'm definitely feeling the fall feels this year.


I visited an apple orchard, I made apple pie, I sipped on fall-spiced drinks, and loved every minute of being surrounded by the vibrant fall foliage.


Most years, I felt like we barely got to enjoy fall. It would come and go too fast, and I always anticipated what's next... winter. And, who really LIKES winter?


However, I made it a point this year to really soak up the joys of fall. Appreciating it as a transition from the high energy heat of summer, to the slow, damp and cold winter months.


I started appreciating things about fall that I never recognized before. From an Ayurvedic standpoint - I took it as a time to ground down and really look inward. Roasting up root vegetables and squash, mixing in more warm spices, biting into sweet autumn fruits, journaling and reflecting and winding down my days with warm and cozy teas as the sun sets earlier and earlier.


Most of your life is in these transitions, and they're often overlooked because they're dark, or difficult, or scary, or uncomfortable - but it's really where you grow.


I encourage you to soak up this transition. You can dig deep and reflect or do it simply by enjoying some seasonal foods.


These pancakes are the perfect place to start!


They're perfectly fluffy and moist from the pumpkin puree, and they give you that warm and fuzzy feeling with the addition of the warming spices. Plus, they're made with almond flour and tapioca flour - so you won't feel OVERLY full after you eat a stack of them.

INGREDIENTS

  • 2 eggs

  • 1/4 pumpkin puree

  • 1/2 teaspoon vanilla

  • 1/2 cup almond flour

  • 1/2 cup tapioca flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon ginger

  • pinch of cloves

  • pinch of salt

  • Optional for serving: toasted pecans, maple syrup


INSTRUCTIONS

  1. In a medium bowl, whisk together the eggs, pumpkin puree and vanilla extract.

  2. Add in the almond flour, tapioca flour, baking powder, salt and spices.

  3. Place a nonstick skillet over medium heat and add some coconut oil. Once hot add a few tablespoons of batter and let it cook until golden brown, then flip, allowing pancakes to fully cook.

  4. Top with toasted pecans and maple syrup!

If you make this recipe, please share and tag me @bewellwithmarissa !

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