Fluffy Pumpkin Pancakes

Start your morning with these fluffy pumpkin pancakes that are gluten-free, dairy-free and paleo with zero refined sugars made with almond flour for an easy delicious fall breakfast!

Yield: 8 Servings 1x



  1. In a large bowl, whisk together the almond flour, baking powder, cinnamon, nutmeg and pinch of salt, then set aside.  In a medium bowl, stir together the eggs, pumpkin purée, almond milk, maple syrup and vanilla until mixture is all combined.
  2. Pour the wet ingredients in with the dry ingredients and mix with a spatula or whisk until all combined and there are no clumps in the batter.
  3. Heat a skillet or griddle pan coated with nonstick cooking spray (or coconut oil) over medium-low heat and spoon about a 1/4 cup batter onto the skillet in a single layer.  Cook over medium heat for about 2 to 3 minutes on each side until pancakes are golden brown.  Flip over when surface of pancakes start to form small bubbles and edges are slightly dry.  You should get about 7 to 8 fluffy pancakes.
  4. Serve immediately with the toppings of your choice and enjoy!

Nutrition Facts:

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.