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!
