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.
Original Instructions for Preparing: For those who would like to follow the original instructions, I've left them intact below.
9. Preheat griddle over medium heat.
10. In a small bowl combine the blanched almond flour, baking soda and salt.
11. Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
12. 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.
13. 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.)
14. Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
15. 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.
16. Grease preheated griddle with butter (or coconut oil).
17. Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
18. 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.)
19. Carefully flip and cook another few minutes until done.
20. Serve hot off the griddle with cultured butter, crispy walnuts and a drizzle of pure maple syrup. Happy Fall!