With its delicate texture and mild flavor, our Rice Flour is an ideal choice for light and tender wheat-free pancakes. Naturally sweet pumpkin purée and the fall-conjuring aroma of our Pumpkin Pie Spice make this breakfast staple irresistible.
Prep time: 0 min
Cook time: 30 min
Total time: 30 min
Ingredients
Makes 4 servings
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1 Cup Pumpkin Puree
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1 1/2 Cups Buttermilk
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3 Tablespoons Coconut Oil, melted, plus more for frying
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2 Tablespoons Honey
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1 Teaspoon Vanilla Extract, Bourbon Madagascar
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2 Eggs, beaten
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2 Cups Rice Flour
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1 Teaspoon Baking Powder
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1/2 Teaspoon Pumpkin Spice
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1/4 Teaspoon Kosher Sea Salt Flakes
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Maple Syrup, for serving
Directions
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Combine pumpkin purée, buttermilk, coconut oil, honey, vanilla extract and eggs in large bowl. Mix well until thoroughly combined.
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Whisk together rice flour, baking powder, Pumpkin Pie Spice and salt in medium bowl until well-incorporated.
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Add dry ingredients to wet, and stir until combined. Let sit 10 minutes.
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Melt 1 teaspoon coconut oil in large skillet or griddle pan. Measure out 1/4-cup scoop of batter, and cook until golden-brown. Flip and cook other side. Repeat with remaining batter.
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Serve with maple syrup.