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!
Servings: 8
Ingredients
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- Pinch of nutmeg
- Pinch of salt
- 4 eggs
- 1/3 cup 100% pumpkin puree not pumpkin pie filling
- 1/4 cup unsweetened almond milk or milk of choice
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- 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.
- 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.
- 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.
- Serve immediately with the toppings of your choice and enjoy!
Nutrition
Serving: 1pancake | Calories: 129kcal | Carbohydrates: 5.9g | Protein: 6.3g | Fat: 9.5g | Saturated Fat: 1.3g | Sodium: 46.4mg | Fiber: 2g | Sugar: 2.5g