why make this recipe
Almond Flour Pumpkin Pancakes are a delicious and nutritious option for breakfast or brunch. They combine the warmth of pumpkin spice with the health benefits of almond flour, making them a great choice for anyone looking to eat healthier. This recipe is gluten-free, low in carbs, and packed with flavor, making it suitable for various dietary preferences. Plus, they are easy to prepare and perfect for those cozy fall mornings!
how to make Almond Flour Pumpkin Pancakes
Ingredients :
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon maple syrup (optional)
- Cooking oil for the pan
Directions :
- In a mixing bowl, combine almond flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, and maple syrup if using.
- Mix the wet ingredients into the dry ingredients until well combined.
- Heat a non-stick skillet over medium heat and lightly grease with cooking oil.
- Pour small amounts of the batter onto the skillet and cook until bubbles form, then flip and cook until the other side is golden.
- Serve warm with your favorite toppings.
how to serve Almond Flour Pumpkin Pancakes
Serve the pancakes warm, topped with maple syrup, fresh fruit, or a dollop of yogurt. You can also sprinkle some nuts or seeds on top for added crunch and nutrition. They make a great breakfast choice or a sweet treat anytime!
how to store Almond Flour Pumpkin Pancakes
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the toaster or microwave. You can also freeze the pancakes for up to a month. Just make sure to separate them with parchment paper before placing them in a freezer-safe bag.
tips to make Almond Flour Pumpkin Pancakes
- Make sure not to overmix the batter; it should be combined just enough to avoid tough pancakes.
- Adjust the sweetness by adding more or less maple syrup based on your taste.
- For a fluffier pancake, let the batter rest for a few minutes before cooking.
- Experiment with different spices such as ginger or cloves for a unique flavor twist.
variation
You can add chocolate chips, chopped nuts, or dried fruits to the batter for extra texture and flavor. Substituting the pumpkin puree with sweet potato or banana puree can also make tasty variations.
FAQs
Can I use regular flour instead of almond flour?
Yes, but the texture and taste will change. Almond flour is gluten-free and adds a nutty flavor that regular flour doesn’t have.
Is this recipe vegan-friendly?
This recipe contains eggs, but you can replace them with flax eggs or applesauce to make it vegan.
What can I use instead of pumpkin puree?
You can use butternut squash puree or even applesauce as an alternative to pumpkin puree.
Almond Flour Pumpkin Pancakes
Delicious and nutritious almond flour pancakes flavored with warm pumpkin spice. A gluten-free, low-carb breakfast option perfect for fall mornings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Cooking on Skillet
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon maple syrup (optional)
- Cooking oil for the pan
Instructions
- In a mixing bowl, combine almond flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, and maple syrup if using.
- Mix the wet ingredients into the dry ingredients until well combined.
- Heat a non-stick skillet over medium heat and lightly grease with cooking oil.
- Pour small amounts of the batter onto the skillet and cook until bubbles form, then flip and cook until the other side is golden.
- Serve warm with your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat in a toaster or microwave.
