Start prepping for fall with these Perfect Pumpkin Pancakes (with Almond Flour)! Naturally gluten-free and completely delectable!
These Perfect Pumpkin Pancakes (with Almond Flour) are…
- Egg-free
- Gluten-free
- Vegan-friendly
- Bursting with fall flavor!
Fall Flavors Already?!
Ok hear me out: yes, it is mid-summer, but autumn will be here soon! Might as well test out some chilly weather recipes now, so you don’t have to worry about it later! Whip up these Perfect Pumpkin Pancakes (with Almond Flour) for a delicious fall-worthy breakfast. They will become an absolute morning staple for the upcoming season.
This recipe uses both pumpkin purée and pumpkin spice to ensure the most wonderful flavor. Pumpkin purée also acts as a binder for the other ingredients, as a replacement for eggs. Combined with almond flour, these pancakes are soft, fluffy, and decadent!
Gluten-free recipes are excellent for those with a gluten intolerance or celiacs. Almond flour is a commonly used ingredient made from nuts rather than grain. It has a slightly nutty taste and chewy mouthfeel. Almond flour pairs very nicely with the pumpkin purée in these sweet pancakes!
Ingredients for the Perfect Pumpkin Pancakes (with Almond Flour)
Dry Ingredients
Almond Flour – Using almond flour allows this recipe to be completely gluten-free!
Gluten-Free All-Purpose Flour – Almond flour needs secondary ingredients to help bind it and the other ingredients together, usually another flour, starch, or eggs.
Oats – Oats give body, texture, and a nutritional boost to our pancakes.
Baking Powder – Baking powder is the leavening agent that gives these pancakes their fluff!
Pumpkin Pie Spice – This spice gives the recipe a warm, exciting flavor in each bite!
Xanthan Gum – Xanthan gum is needed in for gluten-free flour to bind the ingredients and give thickness to the pancakes. If the gluten-free flour brand you’re using already has xanthan gum, omit adding more.
Salt – Pancakes must balance sweet and bread-like flavors to
Wet Ingredients
Milk – Either dairy or non-dairy milk can be used in this recipe. You can even use almond milk to increase the nuttiness of the almond flour!
Pumpkin Puree – They’re not pumpkin pancakes without the pumpkin! Make sure you buy pumpkin purée, not pumpkin pie filling.
Maple Syrup – If you don’t have maple syrup, don’t worry! You can use granulated sugar or other sweetener substitute.
Butter – Butter is used in this recipe for a rich flavor and tender texture.
Vanilla Extract – Vanilla is an amazing partner to pumpkin spice! A year-round flavor, vanilla is appropriate in any season and as a secondary seasoning!
Diet compatibility and allergens
Diet | Recipe compatible as written? | Recommended substitutions |
Keto | No. | Use keto-friendly sweetener. |
Paleo | No. | Use paleo-friendly sweetener. |
Whole30 | No. | Omit sweeteners. |
Gluten-free | Yes. | N/A |
Vegetarian | Yes. | N/A |
Vegan | No. | Use vegan milk & butter. |
Low sodium | No. | Omit salt. |
Dairy-free | No. | Use dairy-free milk & butter. |
Mediterranean | No. | Use oat flour instead of GF all-purpose. |
Low FODMAP | Yes. | N/A |
Atkins | No. | Use Atkins-friendly sweetener. |
Allergen | Present in recipe? | Recommended substitutions |
Milk | Yes. | Use dairy-free milk. |
Eggs | No. | N/A |
Fish | No. | N/A |
Shellfish | No. | N/A |
Tree nuts | No. | N/A |
Peanuts | No. | N/A |
Wheat (Gluten) | No. | N/A |
Soy | No. | N/A |
Sesame | No. | N/A |
How to Make Perfect Pumpkin Pancakes (with Almond Flour)
Step One: Add all dry ingredients in a bowl and mix.
Step Two: Make a well in the dry ingredients, then slowly pour wet ingredients into the well. Stir until just combined.
Step Three: Heat a pan over medium-low heat and add a dollop of butter.
Step Four: Once the pan is heated, pour a 1/2 cup of batter into the pan and cook 5 minutes.
Step Five: Flip carefully (they are delicate!), then cook another 5 minutes.
Step Six: Remove from heat and serve warm with fresh berries & maple syrup. Enjoy!
Watch the video version…
FAQ
Two secrets to amazing pancakes are proper ingredient ratios (dry vs. wet) and making sure the batter is evenly mixed.
It is based on personal preference. For this recipe, we use butter because it has a richer flavor than oil. Oil will also give a crispier edge to your pancakes.
We cook our pancakes on a lower heat to make sure the batter is properly cooked through. Almond flour is very absorbent and cooks best slowly on low heat.
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PrintPerfect Pumpkin Pancakes (with Almond Flour)
Start prepping for fall with these Perfect Pumpkin Pancakes (with Almond Flour)! Naturally gluten-free and completely delectable!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 pancakes 1x
Ingredients
Dry Ingredients
3/4 cup almond flour
1/2 cup gluten-free all-purpose flour
1/2 cup oats
2 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp salt
Wet Ingredients
1/2 cup milk
1/2 cup pumpkin puree
2 tbsp maple syrup
2 tbsp butter
1 tsp vanilla extract
Instructions
Add all dry ingredients in a bowl and mix.
Make a well in the dry ingredients, then slowly pour wet ingredients into the well. Stir until just combined.
Heat a pan over medium-low heat and add a dollop of butter.
Once the pan is heated, pour a 1/2 cup of batter into the pan and cook 5 minutes.
Flip carefully (they are delicate!), then cook another 5 minutes.
Remove from heat and serve warm with fresh berries & maple syrup. Enjoy!
Nutrition Facts
- Serving Size: 1
- Calories: 100
- Sugar: 4.2g
- Sodium: 83mg
- Fat: 4.7g
- Saturated Fat: 2.1g
- Carbohydrates: 12.5g
- Fiber: 1.6g
- Protein: 4.2g
- Cholesterol: 9mg
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