Healthy Pumpkin Pancakes

a hand pouring syrup on 3 pancakes on a white plate.

These Healthy Pumpkin Pancakes are made using only wholesome ingredients like almond flour, eggs, and pumpkin puree. They are ultra soft and fluffy, and there's no butter or oil!

Course Breakfast

Cuisine American

Keyword almond flour pumpkin pancakes, dairy free almond flour pancakes, gluten free pumpkin pancakes, healthy pumpkin pancakes

Prep Time 4

Cook Time 10

Total Time 14

Servings Pancakes

Calories 146kcal

Author Maria Doss

Ingredients

Dry ingredients

1 ½ cups Almond Flour super fine
1 tablespoon brown sugar
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons ground Cinnamon

Wet ingredients

4 large eggs
½ cup Pumpkin puree
2 tablespoons milk

Additional ingredients

Coconut oil or butter to make pancakes
Maple Syrup for serving

Instructions

Add all dry ingredients into a medium bowl, whisk to combine.
Add eggs, pumpkin puree and milk into another larger bowl and whisk to combine. Add into the dry ingredients and whisk until well combined.
Place a non-stick pan over medium to low heat and add some coconut oil or butter, when moderately hot.
Ladle about ¼ cup batter into the skillet, spreading into circle.
Tip: Pancakes made from almond flour can be delicate and prone to breaking during the flipping process, due to the absence of gluten. Therefore, make sure to use no more than ¼ cup of batter for each pancake.
Cook until golden brown on the bottom, Flip and cook on the other side.
Pro tip: Almond flour pancakes tend to brown more quickly than traditional pancakes, especially since they contain brown sugar, pumpkin, and spices, which can intensify the browning. Therefore, I strongly recommend adjusting the heat between low and medium for best results.
Repeat with remaining batter to make additional pancakes and serve hot with a generous drizzle of maple syrup.

Video

Notes

size - Use about ¼ cup batter to make medium sized healthy pumpkin pancakes.

Batter consistency – The batter should be slightly thick but still spreadable consistency. Adjust the amount of milk as needed to achieve this desired texture.

Heat – Cook on low to medium heat to prevent browning too fast.

Use almond flour and not almond meal - Almond meal is much more coarser and also more hearty since they are ground with skin.

Pumpkin puree - Use 100 percent pumpkin puree and not pumpkin pie filling.

Nutrition