Pumpkin Almond Flour Pancakes

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

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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


  • 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.


  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!


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