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.
Who doesn't love pancakes? Whether it is almond flour banana pancakes or healthy oatmeal pancakes. 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
- Made with all almond flour instead of plain flour <--- Flourless
- Almond flour and Eggs make these Protein Rich
- Pumpkin adds additional vitamins and minerals
- Simple recipe
- Amazingly Healthy
- No added butter or oil
- Made with all Pantry ingredients
- Naturally Gluten Free
- Made with No Milk
- Grain Free breakfast
- 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
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 ¼ 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.
Variations:
- Chocolate chips are delicious addition with these healthy pancakes.
- Customize with your favorite blend of spices or use only cinnamon
- 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 -
- 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).
- Microwave – Place one or two pancakes on a microwave safe plate and cook for 20 seconds.
- Air Fryer - Place 1 or 2 pancakes in a preheated 330 degrees air fryer and cook for few minutes, until warm.
- 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
If they are made without eggs then they tend to fall apart due to absence of gluten. Eggs act as a binding agent.
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 Healthy Recipes using Almond Flour
- 3 Ingredient Almond Flour Cookies
- Gluten Free Peanut butter Cookies with Almond Flour
- No Bake Almond Bars
- Brownie Bites
Pumpkin Pancakes with Almond flour - Healthy
Ingredients
Dry ingredients
- 1 and ½ cups Almond Flour super fine
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 to 2 teaspoons ground Cinnamon
- ¼ teaspoon freshly grated Nutmeg
- ¾ teaspoon ground Ginger
Wet ingredients
- 4 large eggs
- ½ cup Pumpkin puree
- 2 tablespoons water
Additional ingredients
- Coconut oil to make pancakes
- Maple Syrup for serving
Instructions
- Add all dry ingredients into a medium bowl, whisk to combine.
- Add eggs into another larger bowl and beat them to combine. Whisk in pumpkin puree and water, mix well.
- Add dry ingredients and stir until evenly combined.
- Place a non-stick pan over medium to low heat and add some coconut oil, when moderately hot.
- Ladle about ¼ 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 ¼ cup batter).
- 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).
- Repeat with remaining batter to make additional pancakes and serve hot with a generous drizzle of maple syrup.
Notes
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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Dilara
I made these for Sunday breakfast! Was so yummy and loved by the whole family! I skipped the ginger and nutmeg powder as we are not big fans and added some desiccated coconut and raisins.
Thanks for sharing the recipe! 🙏
Maria Doss
Hi Dilara, Love the addition of coconut and raisins. Glad your family loved the pancakes, Maria
Sakeena
Yummy! ,😋😋👍🌟An amazing recipy, Easy and healthy too!
Maria Doss
Glad you liked it hun - Maria
Rose
In your recipe it says 4 eggs but when you watch the video you only use 2. What’s the right amount?
Maria Doss
Hi Rose, Always go with the recipe! The video is to offer a visual guide on the process (the recipe was halved in this case). Hope it helps, have a wonderful day - Maria
Rose
@Maria Doss, thanks
Gretchen
So yummy! I am trying to up my protein intake so added a scoop of pea-protein powder, a little extra pumpkin and water, and some chopped pecans. These are the best almond flour pancakes I've tried!
Maria Doss
Glad to hear hun, have a wonderful day - Maria