Pumpkin Almond Flour Pancakes

It’s Sunday morning and you know what that means!

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Pancakes!

Even though it’s still in the 80s in Florida, I’m piggy backing on everyone else who says it’s beginning to feel like fall and broke out a can of pumpkin for an oh-so-autumn breakfast.

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I made a batch of pancakes with almond flour and pumpkin and absolutely devoured them!

Though it has only been 90 minutes since breakfast, I have a feeling these babies are going to keep me full for hours. Such a satisfying breakfast.

pumpkin almond flour pancakes

Pumpkin Almond Flour Pancakes

Makes 8 pancakes

Ingredients:

  • 1 cup almond flour
  • 3 eggs
  • 1/4 cup + 2 tablespoons canned pumpkin
  • 1/4 cup nut butter
  • 1 tablespoon honey
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract

Note: I recommend using a nut butter without a very strong flavor. Yes, I am saying not to use peanut butter. Blasphemy, I know. I used raw cashew butter and think almond butter would be delicious as well.

Directions:

  1. Combine all ingredients in a bowl and stir well until a relatively smooth batter forms.
  2. Pour batter onto a griddle or pan sprayed with cooking spray on a low heat.
  3. Cook for approximately three to four minutes. Flip and cook the other side for approximately three minutes, until the middle of the pancakes are done.
  4. Top with syrup, fruit, pumpkin pie spice, nuts or desired toppings and enjoy.

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Now I will patiently wait for Florida temperatures to dip enough for me to bust out my boots!

Comments

  1. says

    These sound divine! It was a pancake kind of morning I guess…I made pancakes this morning too. I’ve never cooked with almond flour but I think I really need to start. you use it so often. Does it sub well for regular wheat flour?

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  2. Dione says

    Here in Edmonton Alberta it’s been about 3-5C in the mornings…it will warm up to about 16C today. I like the nippy mornings and fall weather (though this is probably like your winter!) but I am so not looking forward to the winter days coming in a couple months, especially the darkness of December. I will enjoy the super short fall while I can!

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  3. Elisabeth says

    Those look delicious! I’m all for anything pumpkin :) However, I thought it interesting that you mentioned almond butter as not having a strong flavor – to me it’s the strongest flavored nut butter ;)

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  4. Courtney says

    I love how you say you cannot wait for the weather to dip ENOUGH for you to bust out your boots. I’m in Texas and I completely understand this. Usually the 70′s in October is about cool enough for the boots to come out. :)

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  5. says

    These look amazing! I am pumpkin obsessed year-round and falltime gives me a reason to indulge. This recipe will also give me a reason to try out almond flour for the first time. Thanks for sharing!

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  6. says

    I love that you have pancakes on Sundays — but, not going to lie, I love a little more that I’ve been having them every day this past little while and LOVING IT. :)
    This recipe does look great though, and I’m going to be giving it a shot very soon!

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  7. says

    Those look fabulously yummy! It’s 100 in Southern California today but i might just have to lower the AC and break out the pumpkin for some breakfast for dinner! haha!!

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  8. says

    Oh my goodness- those pancakes look to die for! Must make asap! I went home this weekend from University to visit my parents, but forgot my bag containing my canned pumpkin, almond meal and almond butter! :O Gasp! Thankfully, my Mom is a SAINT and is driving up tomorrow to bring me my ‘necessities.’ ;)

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  9. Alison says

    YUM! My mom helped me find some pumpkin cans in the back of our pantry that are still good so I’ve been hunting for good recipes to use em! These look great!

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  10. Laurie says

    I made this with almond butter, and the almond butter flavor overpowered the pumpkin. Going to try again tomorrow with cashew butter. Hopefully it’s more pumpkin-y!

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  11. Vanessa says

    Happy Thanksgiving! I made these for breakfast this morning, and they were, ahem, gobbled up.

    I doubled the batter for my family of six, making about 15 pancakes of 4″ diameter. I used almond meal instead of almond flour, and my 11 year son claimed they were “grainy” — I didn’t notice. I also used almond butter and topped the first few with dark chocolate chips. Stick with the bananas — they add the perfect amount of sweetness.

    Thanks for posting. Keep on cooking!!

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  12. Margo says

    These pancakes were absolutely fabulous!! I’ve tried the coconut pancakes a few times. The consistency of these pancakes were perfect. They were fluffy and beautiful! So glad I found this recipe!!

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