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.
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
Makes 8 pancakes
- 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.
- Combine all ingredients in a bowl and stir well until a relatively smooth batter forms.
- Pour batter onto a griddle or pan sprayed with cooking spray on a low heat.
- 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.
- Top with syrup, fruit, pumpkin pie spice, nuts or desired toppings and enjoy.
Now I will patiently wait for Florida temperatures to dip enough for me to bust out my boots!