The Nourishing Home

living healthier lives in service to the King!

  • Home
  • About
    • About TNH
    • Contact
  • Meal Planning
  • Health & Wellness
    • Real Food Basics
  • Whole30
  • GF Recipes
    • Whole30
    • Breakfast
    • Lunch
    • Entrées
    • Slow Cooker
    • Soups & Stews
    • Sides & Salads
    • Snacks
    • Desserts
    • Kids in the Kitchen
  • My Cookbook
  • Subscribe

Pumpkin-y Pancakes (GF)

By Kelly · 19 Comments

I’m quite a pumpkin aficionado, so developing an almond flour pumpkin pancake was on the top of my “to-do” list for Fall! And thankfully, this recipe was fairly easy to create, because I simply used my delicious Fluffy Little Almond Flour Pancake recipe as the base. The result is a moist, fluffy pancake that truly captures the flavors and aroma of Fall!

Keeping the pancakes small (about 3″ in diameter) makes it easier to flip them and also helps them cook-up nice and fluffy!

By the way, you don’t have to be gluten-free or grain-free to enjoy the benefits of blanched almond flour. Whether your GF or not, adding it to your diet is a healthy way to add variety and satisfy those carb-cravings without sacrificing good nutrition. That’s because blanched almond flour is low in carbs, high in protein and fiber, and provides many essential vitamins and minerals, as well as healthy fats.

EverydayGrainFreeBakingThis delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

Print
Pumpkin-y Pancakes (GF, DF Option)

Yield: 12 silver dollar size pancakes

Ingredients

  • 1 1/4 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 large eggs, room temperature
  • 1/3 cup pumpkin puree
  • 2 tbsp butter, melted (or coconut oil)
  • 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp pumpkin pie spice

Instructions

    UPDATE: I am excited to share a faster and easier way to make these delicious pumpkin-y pancakes by using your blender. This method is what I recommend in my cookbook, Everyday Grain-Free Baking. It not only saves a lot of time (and dishes), but we've also discovered that the pancakes are just as fluffy, yet with a much lighter flavor and texture. Here are the updated instructions:
  1. Preheat griddle over medium heat.
  2. Place all of the liquid ingredients into your blender, then place all of the dry ingredients on top. Cover and blend on low to start, then increase to high and blend at least 1 full minute.
  3. Please note: The batter will be very thick like a thick cake batter. If it is too thick for your liking, a simple option to correct the consistency is to simply add a tablespoon of coconut milk to the batter one tablespoon at a time, blending thoroughly before adding another tablespoon, until the desired consistency of batter is reached. Adding extra milk may make the pancakes a bit thinner (depending upon how much extra milk is added), but it should not dramatically impact the flavor.
  4. Grease preheated griddle with butter (or coconut oil).
  5. Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
  6. Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
  7. Carefully flip and cook another few minutes until done, but not over-browned.
  8. Serve hot off the griddle with cultured butter, pure maple syrup and a medley of fresh berries.
  9. Original Instructions for Preparing: For those who would like to follow the original instructions, I've left them intact below.
  10. Preheat griddle over medium heat.
  11. In a small bowl combine the blanched almond flour, baking soda and salt.
  12. Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
  13. Place the egg yolks in a large bowl and whisk in the pumpkin puree and melted butter. Next, whisk in the maple syrup, vanilla and pumpkin pie spice.
  14. Then, add the dry mixture to the pumpkin mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter. (Batter will be very thick.)
  15. Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
  16. Then, use the whisk to fold the whipped egg whites into the batter; by gently turning the batter over and over again, until well combined.
  17. Grease preheated griddle with butter (or coconut oil).
  18. Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
  19. Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
  20. Carefully flip and cook another few minutes until done.
  21. Serve hot off the griddle with cultured butter, crispy walnuts and a drizzle of pure maple syrup. Happy Fall!
3.1
https://thenourishinghome.com/2012/12/pumpkin-y-pancakes-gf/

You Might Also Like:

Simple Healthy Breakfasts in 15 Minutes or Less!
Cinnamon Toast Waffles {Grain-free, Dairy-free}
Fruity Coconut Flour Pancakes (GF, DF Option)

Filed Under: Pancakes/Waffles · Tagged: almond flour pancakes

Comments

  1. Kara @ The Chuppies says

    October 30, 2012 at 6:35 am

    It’s so fun….I can now “hear” your voice as I read your posts 🙂
    These look really good…I love pumpkin recipes!

    Reply
    • Kelly says

      October 30, 2012 at 7:35 am

      LOL! That’s such a great point, I felt that way too when I read your beautiful words about Allume. What a blessing to be able to spend time really getting to know one another! I thank God for you, sweet friend! 🙂

      Reply
  2. Sabrina says

    October 30, 2012 at 10:08 am

    I have been searching for a pancake recipe and THIS is THE one! Thank you! It’s everything we can eat in our home….

    Reply
    • Kelly says

      October 30, 2012 at 4:12 pm

      So exciting to hear, Sabrina! Hope you enjoy these as much as we do! 🙂 Blessings, Kelly

      Reply
  3. Minnie(@thelady8home) says

    October 30, 2012 at 4:50 pm

    This looks so mouthwatering. Too tempting. 😀

    Reply
    • Kelly says

      October 31, 2012 at 11:16 am

      A temptation worth succumbing too! LOL! 🙂

      Reply
  4. Jenn @ Dishrag Diaries says

    October 31, 2012 at 5:13 am

    These look great, we’ll be making them this morning! Where do you weigh in on whether or not almond flour needs to be soaked? Making my own from soaked nuts is not really feasible… I’ve heard some with the opinion that if the almond flour is blanched it has way less anti-nutrients… but I’ve read other information that is different.

    What are your thoughts?

    Reply
    • Kelly says

      October 31, 2012 at 11:11 am

      Hi, Jenn. Great question. It’s one that definitely comes up often. The majority of real foodies that I respect agree that if you are using blanched almond flour and not almond meal, then there is no need to soak first. The heaviest concentration of phytic acid is found in the skin of the almond. So with blanched almond flour, there is less of a need to soak, because the skins have been removed. Almond meal on the other hand is ground whole almonds (with skins intact) so it contains a higher level of phytates. I personally do not use almond meal not just for that reason, but because it doesn’t produce as nice of a baked good – it tends to create a heavy, dense end product. Whereas blanched almond flour yields excellent taste and texture – very light and fluffy. With that said, my personal opinion and recommendation is … if you are especially sensitive to phytic acid, then I would strongly advise healing your gut first through a diet such as GAPS and then proceed as this program suggests in slowly adding foods such as grain-free flours back into your diet as you progress in healing your GI tract. Each person is an individual and needs to adjust their diet according to their unique health issues. But for those who are in good health and are eating a healthy whole food diet, adding some unsoaked blanched almond flour foods to your diet in moderation, should not present a problem. Thanks for your question! Many blessings, Kelly 🙂

      Reply
  5. Marian says

    November 13, 2012 at 3:08 pm

    Hi there!
    I’m out of blanched almond meal and was wondering if you thought garbanzo flour would work.
    Thank you!
    Marian

    Reply
    • Kelly says

      November 13, 2012 at 3:15 pm

      Hi, Marian. Since this recipe was created specifically using blanched almond flour (which behaves very differently than bean flours and other GF flours), I would not recommend substituting with any other flour, but instead to wait until you have some almond flour on hand. Or you could also do a google search to see if you can find a garbanzo bean flour pancake recipe. Hope this helps! Blessings, Kelly 🙂

      Reply
  6. Bethany says

    March 11, 2013 at 2:50 pm

    Hello, Kelly! Have you tried freezing these pancakes? I am so glad to have found your site! Thank you for providing such invaluable information. Looking forward to cooking my way through your recipes! 🙂

    Reply
    • Kelly says

      March 11, 2013 at 4:13 pm

      Hi, Bethany! Thanks for your kind words. Yes, you can freeze almond flour pancakes. Just be sure to reheat them at a low temp – about 250 degrees and really keep an eye on them, since they will burn easily. Blessings, Kelly 🙂

      Reply
      • Bethany says

        March 12, 2013 at 3:04 pm

        Thank you for such a quick reply :). I am going to make these tomorrow!

        Reply
        • Kelly says

          March 12, 2013 at 3:44 pm

          My pleasure! Hope you enjoy them! 🙂

          Reply
  7. Kim says

    October 18, 2015 at 6:24 am

    I’m wondering whether I did something wrong because we thought these tasted just like your regular almond flour pancakes (which we do like!). In fact, when I commented to my husband that they need more pumpkin, he asked, “These are pumpkin?” Is it really just 1/3 cup of pure pumpkin puree? Do you think we’d need to make any other adjustments if we double (or even triple) the pumpkin?

    Reply
    • Kelly says

      October 23, 2015 at 8:53 am

      Hi, Kim. Did you include the pumpkin pie spice? If so, you could up the pumpkin pie spice t 1 1/4 teaspoons and also increase the pumpkin puree to 1/2 cup. But reduce the eggs to 2 whole eggs and 1 egg white. That way, it will have the proper moisture balance and give you more pumpkin flavor. 🙂 Hope the next batch tickles your pumpkin-loving fancy! Blessings, Kelly

      Reply
  8. Laurie says

    October 25, 2017 at 5:39 pm

    Made these tonight and they were delicious! I love the process of using the blender and I also added a handful of Enjoy Life chocolate chips! Thank you!

    Reply
    • Kelly says

      October 27, 2017 at 10:54 am

      That sound wonderful! Chocolate always make everything better! 🙂 Thank you so much for taking the time to leave a kind note. I’m so glad you’re enjoying the recipes! 🙂

      Reply

Trackbacks

  1. Celebrate Fall with 35 Favorite GF Pumpkin Recipes - Keeper of the Home says:
    October 9, 2014 at 12:57 am

    […] Pumpkin Pancakes  […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.

My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email protected] Thank you!

Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
The Nourishing Home is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Privacy Policy
DMCA.com

Copyright © 2023 · All Rights Reserved · The Nourishing Home · Artwork by Nancy Panaccione · Site Design by Deluxe Designs · Log in