Soft, warmly spiced pumpkin pancakes made with almond flour and simple low-carb ingredients.
Ingredients:
• 1 cup finely ground almond flour
• ⅓ cup pumpkin puree
• 3 large eggs
• ¼ cup unsweetened almond milk
• 2 tbsp granulated monk fruit-allulose sweetener
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• ½ tsp ground cinnamon
• 1 tsp vanilla extract
• ⅛ tsp salt
• Butter or avocado oil, for the skillet
Instructions:
In a medium bowl, whisk eggs, pumpkin, almond milk, sweetener, and vanilla until smooth.
Add almond flour, baking powder, pumpkin pie spice, cinnamon, and salt.
Stir until evenly combined, then let the batter rest for 5 minutes. This gives the almond flour time to absorb moisture.
Heat a nonstick skillet or griddle over medium-low heat and lightly grease it.
Scoop about ¼ cup batter per pancake. Keep the pancakes fairly small so they’re easier to flip.
Cook for 2–3 minutes, until the edges look set and the bottoms are golden.
Carefully flip and cook for another 1–2 minutes, until the centers are cooked through.
Repeat with the remaining batter, reducing the heat if the pancakes begin browning too quickly.
Serve warm with butter, chopped pecans, or a small drizzle of sugar-free maple-style syrup.
Fluffy Pancake Tip: Keep the skillet at medium-low. Almond flour browns faster than regular flour, so slower cooking gives the centers time to set without burning the outside.
Meal Prep Tip: Refrigerate cooked pancakes for up to 4 days, or freeze with parchment between them for up to 2 months. Reheat in a toaster or skillet for the best texture.
