Gluten-Free Pumpkin Pancakes with Cinnamon-Bourbon Syrup

With these gluten-free pumpkin pancakes, you can enjoy the warm tastes of fall. They are fluffy and light, and they have warm spices in them. There is a nice touch of sweetness and extra warmth from the bourbon in the cinnamon-bourbon syrup.

Ingredients:

• 1 cup gluten-free flour blend
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/4 cup pure maple syrup
• 1/4 cup almond milk
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• For Cinnamon-Bourbon Syrup:
• 1/2 cup pure maple syrup
• 1/2 tsp ground cinnamon
• 2 tbsp bourbon optional

Instructions:

In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

In another bowl, combine the pumpkin puree, eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract

Mix until well combined

Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms

Preheat a griddle or non-stick skillet over medium heat and lightly grease it with cooking spray or additional coconut oil

Pour 1/4 cup of pancake batter onto the griddle for each pancake

Cook until bubbles form on the surface, then flip and cook until golden brown on both sides

For the Cinnamon-Bourbon Syrup, combine maple syrup and ground cinnamon in a small saucepan

Heat over low heat until warm, then stir in the bourbon if using

Serve the pumpkin pancakes hot with a drizzle of Cinnamon-Bourbon Syrup on top