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Healthy Gluten Free Pumpkin Pancakes with Almond flour

Fluffy Almond Flour Pumpkin Pancakes are simple to make, dairy free, gluten free and uses only 5 main ingredients. They are amazingly healthy, full of protein and satisfying.

healthy pumpkin pancakes on white plates

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Who doesn’t love pancakes? Whether it is Almond butter pancakes or these hugely popular Pancakes without Eggs. My kids get excited when they can smell hot pancakes for breakfast on Saturday mornings.

Better yet if they are extremely healthy yet amazingly soft, fluffy and easy to make. This might be one of my all time favorite pancake recipe. They taste sweet with a nutty flavor and packed with flavor from all the fall spices.

Almond Flour Pumpkin Pancakes

  1. Made with all almond flour instead of plain flour <— Flourless
  2. Almond flour and Eggs make these Protein Rich
  3. Pumpkin adds additional vitamins and minerals
  4. Simple recipe
  5. Amazingly Healthy
  6. No added butter or oil
  7. Made with all Pantry ingredients
  8. Naturally Gluten Free
  9. Made with No Milk
  10. Grain Free breakfast
  11. Soft and Fluffy

Healthiest pancake ever!!!

Ingredients:

Almond Flour – Use super fine variety

Eggs – Main binding ingredient, makes them fluffy and also packs in more protein

Brown Sugar – We used golden brown sugar

Leavening – Baking Powder

Spices – Ground Cinnamon, Nutmeg and Ginger

More pumpkin recipes: Pumpkin waffles, Pumpkin croissants, Pancake cups and Churro Wontons.

ingredients needed to make gluten free pumpkin pancakes

Method

This is an easy recipe

Step-1: Whisk almond flour, brown sugar, baking powder, salt, ground cinnamon, nutmeg and ginger together.

Step-2: Whisk eggs, pumpkin puree and water, until thoroughly combined. Mix dry into wet, stir to combine.

Step-3: Make pancakes on low heat, until deep golden in color.

Serve with maple syrup.

Expert tips

Size – Pancakes made with almond flour tend to break when flipping due to absence of gluten. So, do not use more 1/4 cup batter to make them.

Batter consistency – Batter should be slightly thick, yet spreadable consistency. Adjust water accordingly.

Heat – Almond flour pancakes have a tendency to darken much sooner than regular pancakes. And, these have some brown sugar, pumpkin and spices which makes a bit more darker. So, we highly recommend adjusting heat between low and medium to cook.

Almond flour – It is ground blanched almonds and is widely available in all major US grocery stores and Amazon. I buy mine from Costco and store in the refrigerator for a longer shelf life.

Use almond flour NOT almond meal – Almond meal is much more coarser and also more hearty since they are ground with skin. This might not make a light and fluffy pancake that we are going for.

Pumpkin puree – Use plain pumpkin puree and not pumpkin pie filling.

How to make pancakes for one? Simply halve the recipe.

Can I use maple syrup instead of brown sugar?

Absolutely. Mix maple syrup along with wet ingredients and reduce the amount of water to get the right consistency.

Can I use any other flour instead?

Unfortunately no. This recipe is created only to work with almond flour (which makes then flourless) and not any other flour. So, we would not recommend using regular flour.

Can I make without eggs?

As mentioned earlier, eggs is the main binding agent for the gluten free pumpkin pancakes. So, it will simply fall apart if made without eggs.

More Almond Flour Dessert Recipes

a pancake cooking in a skillet
removing a cooked pancake from a skillet

Variations:

  1. Chocolate chips are delicious addition with these healthy pancakes.
  2. Customize with your favorite blend of spices or use only cinnamon
  3. Stir in chopped toasted pecans

How to keep them warm?

Place cooked pancakes on a baking sheet (in a single layer) and keep them a 200 degree pre heated oven until serving time.

How to store leftover pancakes?

Store leftover pancakes in a sealed zip lock bag (with small parchment squares between them or partially freeze them in a baking tray and then transfer to the bag – this helps pancakes not stick to each other) and freeze for up to 2 months.

To Reheat

  1. Toaster – my favorite —> Pop them in your bread toaster for just 1 to 2 minutes (toasting them longer might make them darker in color) Toasting gives makes them slightly crisp with crunchy edges (toast at a light setting).
  2. Microwave – Place one or two pancakes on a microwave safe plate and cook for 20 seconds.
  3. Air Fryer – Place 1 or 2 pancakes in a preheated 330 degrees air fryer and cook for few minutes, until warm.
  4. Oven – This works for large batch, reheat them in a pre heated 350 degree oven for 8 to 10 minutes.

Serving suggestions:

Pancakes are best enjoyed warm, with a dab of salted room temperature butter (omit if you want it strictly dairy free) and drenched in maple syrup.

Additional topping might include sliced bananas, honeyed butter, whipped cream, berries, sweetened greek yogurt.

Frequently asked questions

Why are my almond flour pancakes falling apart?

If they are made without eggs then they tend to fall apart due to absence of gluten. Eggs act as a binding agent.

Are these healthy?

The main ingredients are almond flour, eggs, pumpkin puree and spices which make them super healthy. They are loaded with protein, healthy fats, fiber and vitamins and minerals.

More pancakes:

Eggless Pancakes

Almond Pancakes

Marbled Sheet Pan Pancakes

Pizza Pancakes

Blueberry Pancakes in a muffin pan

almond flour pumpkin pancakes on white plates

More Healthy Recipes using Almond Flour

Yield: 8 Pancakes

Healthy Gluten Free Pumpkin Pancakes with Almond flour

gluten free pumpkin pancakes in white plates

Fluffy Almond Flour Pumpkin Pancakes are simple to make, dairy free, gluten free and uses only 5 main ingredients. They amazingly healthy, full of protein and satisfying.

Prep Time 4 minutes
Cook Time 10 minutes
Total Time 14 minutes

Instructions

Make batter

1. Add all dry ingredients into a medium bowl, whisk to combine.

2. Add eggs into another larger bowl and beat them to combine. Whisk in pumpkin puree and water, mix well.

3. Add dry ingredients and stir until evenly combined.

Make pancakes:

1. Place a non-stick pan over medium to low heat and add some coconut oil, when moderately hot.

2. Ladle about 1/4 cup batter into the skillet, spreading into circle (These pancakes tend to break when flipping if made bigger, so we recommend not using more than 1/4 cup batter).

3. Reduce heat to low, and cook until golden brown on the bottom, Flip and cook on the other side. (Pancakes tend to brown faster when compared to regular pancakes. So, we recommend cooking mostly on low and increasing to medium regularly).

4. Repeat with remaining batter to make additional pancakes and serve hot with a generous drizzle of maple syrup.

Notes

Size – Pancakes made with almond flour tend to break when flipping due to absence of gluten. So, do not use more 1/4 cup batter to make them.

Batter consistency – Batter should be slightly thick, yet spreadable consistency. Adjust water accordingly.

Heat – Almond flour pancakes have a tendency to darken much sooner than regular pancakes. And, these have some brown sugar, pumpkin and spices which makes a bit more darker. So, we highly recommend adjusting heat between low and medium to cook.

Almond flour – It is ground blanched almonds and is widely available in all major US grocery stores and Amazon. I buy mine from Costco and store in the refrigerator for a longer shelf life.

Use almond flour NOT almond meal – Almond meal is much more coarser and also more hearty since they are ground with skin. This might not make a light and fluffy pancake that we are going for.

Pumpkin puree – Use plain pumpkin puree and not pumpkin pie filling.

Make pancakes for one - Simply halve the recipe.

Use maple syrup instead of brown sugar - Mix maple syrup along with wet ingredients and reduce the amount of water to get the right consistency.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 445Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 99mgSodium: 216mgCarbohydrates: 68gFiber: 3gSugar: 54gProtein: 8g

I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.

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