Begin your day with a delightful fall breakfast of gluten-free, dairy-free, and paleo pumpkin pancakes. These fluffy pancakes are crafted from almond flour and contain no refined sugars, ensuring a delicious and wholesome morning meal!
Ingredients You’ll Need
- Almond flour: Opt for super fine almond flour made from blanched almonds, a gluten-free and low-carb option rich in flavor and healthy fats. Avoid using almond meal.
- Baking powder: This ingredient is crucial for achieving light and fluffy pancakes. Alternatively, you can use baking soda.
- Eggs: This recipe calls for four eggs, which contribute to the pancakes’ height and texture.
- Almond milk: I used unsweetened almond milk, but feel free to substitute it with any milk or buttermilk of your choice.
- Pumpkin puree: You can’t make pumpkin pancakes without pure pumpkin puree. Ensure it’s 100% canned pumpkin puree or homemade, and not pumpkin pie filling.
- Maple syrup: Sweeten your pancakes without resorting to refined sugar. You can also consider honey, coconut sugar, regular sugar, or brown sugar as alternatives.
- Vanilla extract: Enhance the sweetness and flavor with a dash of vanilla extract.
- Warm spices: Create a delicious blend of cinnamon, pumpkin pie spice, and nutmeg for an extra burst of flavor.
Can I Use Regular Flour?
I would advise against substituting almond flour with all-purpose flour, oat flour, or any other types of flour in this specific recipe, as such substitutions would necessitate adjustments to the remaining ingredients.
How to Make Pumpkin Pancakes
- Combine the ingredients: In a spacious bowl, whisk together almond flour, baking powder, cinnamon, nutmeg, and a pinch of salt. Set this mixture aside. In another medium-sized bowl, blend eggs, pumpkin puree, almond milk, maple syrup, and vanilla until a uniform mixture forms.
- Create the batter: Combine the wet ingredients with the dry ingredients, using a spatula or whisk. Stir until all ingredients are thoroughly blended, and no lumps remain in the batter.
- Time to cook the pancakes: Heat a skillet or griddle pan over medium-low heat, and lightly coat it with nonstick cooking spray or coconut oil. Pour approximately 1/4 cup of batter onto the skillet, spreading it into a single even layer. Cook for approximately 2 to 3 minutes on each side until the pancakes turn a golden brown color. Flip them over when the surface begins to develop small bubbles and the edges become slightly dry. This should yield around 7 to 8 fluffy pancakes.
- Serve and savor: These pancakes are versatile and can be garnished with various toppings like additional maple syrup, melted butter, chopped pecans, nut butter spreads, banana slices, chocolate chips, whipped cream— the options are truly limitless. You can customize them to your liking, making them perfect for kids as well!
Prepping and Storage
For storage: You can keep these pancakes fresh for up to 3 days by placing them in a sealed, airtight container or wrapping them in foil. To prevent excess moisture, consider inserting paper towels between the pancakes before storing. When you’re ready to enjoy them again, simply reheat them in the microwave at 50% power or use a toaster oven.
To Freeze: You can also freeze these pancakes for up to 3 months in freezer-safe bags.
RECIPE
fluffy pumpkin pancakes
Kickstart your day with these light and fluffy pumpkin pancakes – a gluten-free, dairy-free, and paleo-friendly delight, sweetened naturally without any refined sugars. Crafted with almond flour, they make for a simple and delicious breakfast, perfect for the fall season!
Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins
INGREDIENTS
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- Pinch of nutmeg
- Pinch of salt
- 4 eggs
- 1/3 cup 100% pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
INSTRUCTIONS
- In a spacious bowl, combine the almond flour, baking powder, cinnamon, nutmeg, and a pinch of salt. Set this mixture aside. In a separate medium-sized bowl, blend the eggs, pumpkin puree, almond milk, maple syrup, and vanilla until a homogeneous mixture is achieved.
- Pour the wet ingredients into the dry ingredients and stir thoroughly using either a spatula or whisk until the batter is well-mixed, free of any clumps.
- Heat a skillet or griddle pan over medium-low heat, coating it with nonstick cooking spray or coconut oil. Spoon approximately 1/4 cup of batter onto the skillet to create a single-layer pancake. Cook over medium heat for about 2 to 3 minutes on each side until the pancakes turn a delightful golden brown. Flip them over when the pancake’s surface begins to form small bubbles, and the edges become slightly dry. This recipe typically yields around 7 to 8 fluffy pancakes.
- Serve promptly, topping them with your preferred garnishes, and savor the deliciousness!
NUTRITION FACTS:
SODIUM: 46.4 MG FAT: 9.5 G SATURATED FAT: 1.3 G SUGAR: 2.5 G CARBOHYDRATES: 5.9 G
FIBER: 2 G PROTEIN: 6.3 G