Grain-Free Pumpkin Pancakes
Made with almond flour, these pancakes are full of healthy fats and protein so they’ll stick with you. Pumpkin adds moisture, flavor, and golden color to the batter.
- 2 cups blanched almond flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon baking powder
- Pinch of sea salt
- 6 large eggs
- 1 cup pumpkin puree
- ¼ cup coconut sugar
- Butter or coconut oil for cooking
In a large bowl, whisk together the almond flour, cinnamon, nutmeg, ginger, baking powder, and salt. In a separate large bowl, whisk together the eggs, pumpkin, and coconut sugar. Pour the wet ingredients into the flour mixture and stir to combine thoroughly.
Melt about 1 tablespoon of butter or coconut oil in a large skillet over medium heat. (Use a cast-iron skillet if you have one.) Portion the batter by scant ¼-cupfuls into the pan, spreading the batter out slightly into pancake shapes with the measuring cup. Cook pancakes over medium-low heat for 3-4 minutes per side. Repeat the process, adding more butter or oil to the pan as needed, until all of the batter has been used.
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