Gluten Free Pumpkin Cakelettes
Ingredients
- 1 cup tapioca starch
- ¾ cup almond flour
- 1½ teaspoons kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon flax seed
- 1 cup canned pumpkin
- 12 tablespoons butter, melted and cooled
- 1 cup sugar
- 4 eggs
- 1¼ cup sour cream
- 1 teaspoon almond extract
- 2 teaspoons pumpkin pie spice
- powdered sugar for dusting
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