Imagine waking up to a plate of fluffy, golden pancakes that are not only incredibly delicious but also completely grain-free and packed with autumnal flavors. These Pumpkin Pancakes are a game-changer for anyone seeking a healthier, more nutritious breakfast that doesn't compromise on taste. Whether you're following a low-carb diet, avoiding gluten, or simply craving a seasonal breakfast treat, these pancakes will revolutionize your morning routine and leave you feeling satisfied and energized.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup pumpkin puree
- 4 eggs
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- In a large mixing bowl, combine the pumpkin puree and eggs. Whisk thoroughly until smooth and well integrated.
- Add almond flour, baking powder, cinnamon, nutmeg, and salt to the wet ingredients. Mix completely until a consistent batter forms with no dry lumps.
- Allow the batter to rest for 3-5 minutes to help the almond flour absorb moisture and thicken slightly.
- Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or cooking oil to lightly coat the cooking surface.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface. Cook pancakes for approximately 2-3 minutes until small bubbles form on the surface and edges start to look dry.
- Carefully flip the pancake and cook the opposite side for an additional 1-2 minutes until golden brown.
- Repeat the cooking process with remaining batter, adding more butter or oil as needed between batches.
- Serve warm with optional toppings like maple syrup, whipped cream, or additional cinnamon.
Tips
- Use room temperature eggs and pumpkin puree for the smoothest batter consistency.
- Let the batter rest for 3-5 minutes to allow the almond flour to fully absorb moisture, which helps create a better texture.
- Cook on medium-low heat to prevent burning and ensure even cooking.
- Use a non-stick skillet or well-seasoned griddle to prevent sticking.
- Avoid overcrowding the pan - cook pancakes one or two at a time for best results.
- If the batter seems too thick, add a tablespoon of water or almond milk to thin it out.
- For extra flavor, consider adding a dash of vanilla extract or a sprinkle of pumpkin pie spice.
- Keep cooked pancakes warm in a low-temperature oven while preparing the entire batch.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 8g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 125mg
