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.
Find it online: https://www.cuisiniu.com/almond-flour-pumpkin-pancakes/