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.
This 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!
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
- Preheat griddle over medium heat.
- 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.
- 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.
- Grease preheated griddle with butter (or coconut oil).
- Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
- 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.)
- Carefully flip and cook another few minutes until done, but not over-browned.
- Serve hot off the griddle with cultured butter, pure maple syrup and a medley of fresh berries.
- Preheat griddle over medium heat.
- In a small bowl combine the blanched almond flour, baking soda and salt.
- Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
- 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.
- 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.)
- Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
- 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.
- Grease preheated griddle with butter (or coconut oil).
- Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
- 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.)
- Carefully flip and cook another few minutes until done.
- Serve hot off the griddle with cultured butter, crispy walnuts and a drizzle of pure maple syrup. Happy Fall!
It’s so fun….I can now “hear” your voice as I read your posts 🙂
These look really good…I love pumpkin recipes!
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! 🙂
I have been searching for a pancake recipe and THIS is THE one! Thank you! It’s everything we can eat in our home….
So exciting to hear, Sabrina! Hope you enjoy these as much as we do! 🙂 Blessings, Kelly
This looks so mouthwatering. Too tempting. 😀
A temptation worth succumbing too! LOL! 🙂
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?
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 🙂
Hi there!
I’m out of blanched almond meal and was wondering if you thought garbanzo flour would work.
Thank you!
Marian
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 🙂
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! 🙂
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 🙂
Thank you for such a quick reply :). I am going to make these tomorrow!
My pleasure! Hope you enjoy them! 🙂
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?
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
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!
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! 🙂