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Almond Flour Pumpkin Pancakes

Almond flour pumpkin pancakes with a slightly denser, grain-free texture and a tender golden finish. Cook on medium-low heat so the almond flour sets through before flipping, then serve with maple syrup and fresh berries.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup almond flour
  • 0.5 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 3 eggs
  • 2 tbsp almond milk or coconut milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
For cooking and serving
  • 1 Coconut oil for cooking
  • 1 Maple syrup and fresh berries for serving

Equipment

  • 1 cast iron skillet

Method
 

Mix dry ingredients
  1. Whisk almond flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined and no dry lumps remain.
Mix wet ingredients
  1. Whisk pumpkin puree, eggs, almond milk or coconut milk, maple syrup, vanilla extract, and apple cider vinegar until smooth.
Combine batter
  1. Fold wet into dry until just mixed; the batter should be thicker and denser than traditional pancake batter.
Cook pancakes
  1. Heat a cast iron skillet over medium-low heat, then grease the surface with coconut oil so pancakes release easily.
  2. Drop 2-3 tablespoon rounds of batter onto the skillet and flatten slightly with the back of the spoon for even thickness.
  3. Cook for 3-4 minutes until the edges are set and the bottoms are golden, using lower heat so the almond flour cooks through.
  4. Flip carefully and cook for 2-3 minutes more until golden on both sides and set in the center.
Serve
  1. Serve immediately with maple syrup and fresh berries.

Notes

Pro tip: keep the heat at medium-low—almond flour pancakes need time to set, so rushing the first side makes flipping difficult. Store leftovers in an airtight container in the refrigerator up to 2 days; rewarm in a skillet over low heat. Freeze cooked pancakes up to 2 months and reheat from thawed. For a lower-sugar swap, use a sugar-free maple syrup (or reduce the 2 tbsp maple syrup in the batter) while keeping the rest the same.