Serve these pumpkin pancakes topped with a little butter and a drizzle of pure maple syrup or alongside some yoghurt and seasonal fruit for a breakfast that feels fancy but is nutritious and filling. Even the pickier eaters in the family will love them!
What’s to Love About This Pumpkin Pancake Recipe
- no refined sugars – sweetened with just a little maple syrup, these healthy pancakes are free from any refined sugars. They’re also grain free and lower in carbs then a lot of other pancake recipes.
- healthy – these healthy pumpkin pancakes aren’t just delicious, they are filled with wholesome ingredients that will keep you full all morning.
- fluffy texture – with a fluffy centre and golden brown exterior, these pancakes are fried to perfection.
- allergy friendly – these are dairy-free and gluten-free pancakes.
Ingredients Notes & Substitutions
The ingredients for these pancakes are really simple and easy to find. I’ve listed everything for you below including ingredient notes and possible substitutions. Find the ingredient quantities in the recipe card at the bottom of this post.
- almond flour – this is a finely ground almond meal and adds healthy fats, protein and fibre to the pancakes.
- buckwheat flour and tapioca flour – I love mixing these two flours together as a gluten free alternative to wheat all purpose flour. If you’re not coeliac then you can swap for non contaminated oat flour.
- baking powder – make sure you use baking powder and not baking soda.
- large eggs
- pumpkin puree – I’ve used my homemade pumpkin puree but you can use
- maple syrup – always use pure maple syrup and not maple flavoured syrup as it is much better for you. You can swap maple syrup for honey.
- vanilla extract – I love vanilla extract in these almond flour pancakes but you can swap for about a half teaspoon of pumpkin spice or other warm spices like a mixture of ground cinnamon, ground nutmeg and ground ginger.
- milk – I’ve used soy milk in this pancakes recipe to add more protein. You can use your preferred dairy-free milk like unsweetened almond milk or use regular cows milk if you’re not dairy intolerant.
- extra virgin olive oil – I prefer to use extra virgin olive oil for frying these pancakes but you can also use butter or coconut oil. You could also use an olive oil cooking spray if preferred.
Optional Extras
- choc chip – Sprinkle a few dark chocolate chips into the batter while you’re frying the pancakes.
How to Make Almond Flour Pumpkin Pancakes
To make the batter for these fluffy pancakes, start by adding the almond flour to a large bowl. Use a fine mesh sieve to sieve the buckwheat flour, tapioca flour and baking powder into the bowl. Whisk the dry ingredients together to combine.
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Create a well in the centre of the flour. To the well add the pumpkin puree, eggs, maple syrup and vanilla extract. Begin whisking the wet ingredients while slowly pouring in the milk, gradually mixing in the flour from the sides. Once all of the milk has been poured into the bowl, continue whisking to create a smooth batter.
To cook the pancakes, bring a large frying pan or large skillet to a medium heat. If you’re using a stainless steel pan, the pan will be non-stick once it is hot enough that if you flick some water onto the pan it will dance around the pan and not evaporate instantly. Once hot enough, wipe any water away and add a drizzle of olive oil. Turn the heat down to a medium-low heat and add enough batter to make a pancake. Approximately 1/4 cup of batter is usually a good amount. Cook 2-3 pancakes at a time depending on the size of your pan.
Once bubbles start to rise to the top of the pancake, use a stainless steel spatula to flip each pancake. Cook until golden brown on the second side and then transfer the cooked pancakes to a large plate. Cover with a clean tea towel to keep the pancakes warm while you cook the rest of the pancakes. You may need to add more oil in between batches of pancakes. Repeat this process until all of the batter has been used.
Serve alongside some seasonal fruit like berries, banana or kiwi fruit. Top with a little butter and maple syrup and enjoy warm!
Storage
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. I like to warm them in the microwave oven to give that just cooked feel before serving. To freeze, lay the pancakes in an airtight container in a single layer and top with parchment paper before adding another layer of pancakes. This is to prevent them from sticking together and makes it easier to grab just a few out as needed. Place the lid on and pop into the freezer for up to 3 months.
Almond Flour Pumpkin Pancakes
Equipment
- Whisk
- Mixing cups and spoons
- Large frying pan
- Sieve
Ingredients
- 1 cup almond flour, or blanched almond meal
- ½ cup buckwheat flour
- ½ cup tapioca flour
- 2 teaspoons baking powder
- 2 large eggs
- ½ cup pumpkin puree
- 1 tablespoon pure maple syrup
- 1 tablespoon vanilla extract
- 1 cup soy milk
- Extra virgin olive oil, for frying
To serve
- strawberries, fresh, sliced, or other seasonal fruit
- yoghurt of choice
- pure maple syrup
Instructions
- Add the almond flour to a large mixing bowl. Sieve the buckwheat flour, tapioca flour and baking powder to the bowl. Whisk to combine and create a well in the centre of the flour.
- Crack the eggs into the centre of the flour and add the pumpkin puree, maple syrup and vanilla extract. Begin whisking while slowly pouring in the milk. Whisk into a smooth batter.
- Bring a large frying pan to a medium heat. Add a drizzle of olive oil and then around ¼ cup of batter per pancake. Fry 2-3 pancakes at a time. Once bubbles start to form on the surface, use an egg flip to flip each pancake.
- Once golden brown on both sides, transfer pancakes to a plate and cover with a clean tea towel. Repeat this process until all batter has been used.
- Serve pancakes warm topped with berries and maple syrup. For small children, serve the pancakes cut up into bite sized pieces alongside some cut up fruit, vanilla yoghurt and a little maple syrup (optional).
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