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    Home » Recipes » Breakfast

    Pumpkin Pancakes with Almond flour - Healthy

    Published: Oct 28, 2021 · Modified: May 20, 2023 by Maria Doss · This post may contain affiliate links · 9 Comments

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    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

    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

    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

    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 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.

    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.

    almond flour pumpkin pancakes on white plates

    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
    gluten free pumpkin pancakes in white plates

    Pumpkin Pancakes with Almond flour - Healthy

    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.
    4.4 from 17 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 4 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 14 minutes minutes
    Servings: 8 Pancakes
    Calories: 145kcal
    Author: Maria Doss

    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
    Prevent your screen from going dark

    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

    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.
    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

    Serving: 1pancake | Calories: 145kcal | Carbohydrates: 9g | Protein: -9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 188mg | Fiber: 3g | Sugar: 31g

    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.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

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    Reader Interactions

    Comments

    1. Dilara

      February 06, 2022 at 7:52 am

      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! 🙏

      Reply
      • Maria Doss

        February 06, 2022 at 3:07 pm

        Hi Dilara, Love the addition of coconut and raisins. Glad your family loved the pancakes, Maria

        Reply
    2. Sakeena

      August 08, 2022 at 7:49 am

      Yummy! ,😋😋👍🌟An amazing recipy, Easy and healthy too!

      Reply
      • Maria Doss

        August 08, 2022 at 8:15 am

        Glad you liked it hun - Maria

        Reply
    3. Rose

      October 04, 2022 at 4:30 am

      In your recipe it says 4 eggs but when you watch the video you only use 2. What’s the right amount?

      Reply
      • Maria Doss

        October 04, 2022 at 4:56 am

        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

        Reply
      • Rose

        October 04, 2022 at 9:07 am

        @Maria Doss, thanks

        Reply
    4. Gretchen

      April 30, 2023 at 7:27 pm

      5 stars
      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!

      Reply
      • Maria Doss

        May 01, 2023 at 12:08 am

        Glad to hear hun, have a wonderful day - Maria

        Reply

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    Hi I'm Maria, the recipe developer, photographer, and videographer behind this food blog. Here you’ll find simple everyday recipes that pack in serious flavors, with a sprinkling of creative twists to familiar dishes. I also focus on including an overview of why the recipe works, valuable tips, step-by-step photos, and videos to guide you along the way.
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