No-Flip Pumpkin Pie Pancakes
4 teaspoons apple cider vinegar
1-1/4 cups unsweetened cashew milk
1 cup pure pumpkin (I used Farmer's Market Organic pumpkin)
2 large eggs, lightly beaten
2 tablespoons extra light olive oil or melted coconut oil, plus extra to grease skillet
1 teaspoon vanilla extract
1-1/2 cups blanched almond flour
1/4 cup ground golden flaxseed
1/4 cup PLUS 2 tablespoons Swerve sweetener (or preferred sweetener)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1-1/2 teaspoons ground cinnamon
Few dashes ground nutmeg
Preheat oven to 350 degrees F. In a 2-cup sized glass measuring cup, add apple cider vinegar and fill with unsweetened cashew milk to the 1-1/4 cup mark; set aside.
In a medium bowl, combine pumpkin, eggs, oil and vanilla; whisk in cashew milk.
In a separate bowl, combine almond flour, ground flax, sweetener, baking powder, baking soda, salt, cinnamon and nutmeg. Add wet ingredients to dry ingredients; stir just until combined.
Heat a 10-inch ovenproof nonstick skillet over medium high heat until hot. Spray or brush pan with oil. Pour pancake batter into hot skillet. Cook on stove top for about 3 to 4 minutes. Place skillet into preheated oven and bake for 25 to 30 minutes, or until pancake is cooked and doesn't jiggle in the center when gently shaking the skillet. Let cool in pan for approximately 5 minutes. Use a rubber spatula to gently loosen and slide onto cutting board. Cut into wedges and serve topped with syrup or dollop of whipped cream.
*Note: This recipe uses unsweetened cashew milk combined with vinegar to make a dairy free buttermilk substitute. If desired, using 1-1/4 cups of regular buttermilk in place of the cashew milk and vinegar can be used instead.