Almond Flour Pumpkin Pancakes

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These Almond Flour Pumpkin Pancakes are soft and fluffy and so delicious, you would never know that they are gluten and dairy free! The combination of pumpkin and almond flour make the most delicious, wholesome pancakes that are filled with healthy fats and fibre.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Low Lactose

Keyword: pumpkin pancakes, pumpkin recipes

Servings: pancakes

Calories: 83kcal

Author: Sarah Bell

Equipment

Large mixing bowl
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).

Notes

Storage

Store pancakes in an airtight container in the fridge for 3-4 days. Reheat before eating.

Nutrition