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Almond Flour Pumpkin Pancakes

Almond flour pumpkin pancakes made with a thicker, denser batter and cooked over medium-low heat for a golden bottom. Grain-free pancakes with warm pumpkin pie spice flavor, served with maple syrup and fresh berries.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup almond flour
  • 0.5 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 3 eggs
  • 2 tbsp almond milk or coconut milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
For cooking and serving
  • 1 coconut oil for cooking
  • 1 maple syrup and fresh berries for serving

Equipment

  • 1 cast iron skillet

Method
 

Mix the dry ingredients
  1. In a mixing bowl, whisk almond flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined and no dry streaks remain.
Mix the wet ingredients
  1. In a separate bowl, whisk pumpkin puree, eggs, almond milk or coconut milk, maple syrup, vanilla extract, and apple cider vinegar until smooth.
Combine to form a thick batter
  1. Pour the wet mixture into the dry ingredients and fold until just combined; batter will be thicker and denser than traditional pancake batter.
Cook the pancakes
  1. Heat a skillet over medium-low heat and grease lightly with coconut oil so the first pancake won’t stick.
  2. Drop 2 to 3 tablespoon rounds of batter and flatten slightly with the back of the spoon.
  3. Cook 3 to 4 minutes until the edges are set and the bottom is golden, noting almond flour pancakes need longer and lower heat.
  4. Flip carefully with a thin spatula and cook 2 to 3 minutes more, until the second side is golden and cooked through.
Serve
  1. Serve hot with maple syrup and fresh berries for topping.

Notes

For best lift and flavor, whisk the wet and dry mixtures separately until fully smooth, then fold just until no flour pockets remain. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days and rewarm in a skillet over low heat; freezing is not recommended because the texture can soften. For a dairy-free version, keep the recipe as written using coconut milk and coconut oil.