Go Back
–+ servings
a hand pouring syrup on 3 pancakes on a white plate.
Print

Healthy Pumpkin Pancakes

These Healthy Pumpkin Pancakes are made with almond flour! They turn out thick and fluffy and make a delicious Fall breakfast - Gluten-free, protein-rich, flourless, low carb with dairy-free option!
Course Breakfast
Cuisine American
Keyword almond flour pumpkin pancakes, dairy free almond flour pancakes, gluten free pumpkin pancakes, healthy pumpkin pancakes
Prep Time 4 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings 9 Pancakes
Calories 146kcal
Author Maria Doss

Ingredients

Dry ingredients

Wet ingredients

  • 4 large eggs
  • ½ cup Pumpkin puree
  • 2 tablespoons milk use almond or oat milk, if needed

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 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

Serving: 1pancake | Calories: 146kcal | Carbohydrates: 7g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 142mg | Potassium: 64mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2231IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg