Hi Friends! I think it’s safe to say that breakfast is my favorite meal. I feel like what you eat in the morning really sets the tone for the rest of your day. Personally, I find that when I take the time to eat a healthy, filling breakfast I’m less irritable and I make better food choices throughout the rest of my day. That’s why I absolutely LOVE these pumpkin pancakes! They’re a decadent breakfast without any of the guilt! The pancakes are easy to whip up and make your whole house smell like fall. The spices let you know you’re enjoying pumpkin without being overpowering. My 2 year-old absolutely loves when I make these…I fear that I’m making her as pumpkin obsessed as I am! Typically I make these on the weekend and almost always double the recipe so that we have leftovers. They’re perfect to pull out of the fridge or freezer and pop in the microwave if you’re running short on time on a weekday morning.
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To begin, you’re going to mix your almond flour, cinnamon, nutmeg and the rest of your dry ingredients together in a large bowl, making sure to break up any clumps in the almond flour. In a smaller bowl mix your eggs, honey, pumpkin and the rest of the wet ingredients. Now pour the wet ingredients into the dry and stir until well combined. Heat your griddle or skillet over medium heat and grease with butter or coconut oil. Laddle about 1/4 cup of batter onto your griddle/skillet for each pancake, almond flour is very delicate and having a smaller pancake allows the pancake to be flipped easier. Gently flip the pancakes when the bottoms are a golden brown, about 5 minutes. Cook for another 2 to 3 minutes, the pancakes should feel firm to the touch. You can keep the pancakes warm in the oven while making the rest.
These pancakes are SO delicious! I served them for Christmas breakfast last year and my extended family could not believe they were gluten and grain free! I enjoy mine topped with a little cashew cream and a drizzle of honey.
A delectable and healthy pancake bursting with fall flavor! These pancakes are grain free, gluten free, refined sugar free and dairy free. Paleo and SCD.
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp all spice
- 1/8 tsp cloves
- 3 large eggs
- 2 Tbsp honey
- 1/4 cup pumpkin
- 1 cup water
- butter or oil for cooking
In a large bowl mix together all dry ingredients, making sure to break apart any lumps.
In a separate bowl whisk together all wet ingredients. Mix the wet ingredients into the dry and mix until well combined.
Set a large skillet or griddle over medium heat and grease with butter or oil. Laddle about 1/4 cup of batter onto the skillet/griddle. Gently flip when the bottoms are a golden brown, about 5 minutes. Cook for another 2 to 3 minutes, until the pancakes feel firm to the touch.
Serve warm with your choice of sides and toppings.
The pancakes should be just larger than a silver dollar.
If you make a double batch you can keep the leftovers in the refrigerator or freezer for a quick weekday breakfast.
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