Almond Flour Pumpkin Pancakes Recipe

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These Almond Flour Pumpkin pancakes are not only a nod to the festive pumpkins that adorn nearly every porch around the neighborhood but also a healthier twist to your traditional pancake mix, thanks to the use of almond flour. Light, fluffy, and subtly sweet, this recipe is perfect for anyone looking to indulge their fall cravings without straying too far from a nutrition-conscious path.

How to make Almond Flour Pumpkin Pancakes

Almond flour pumpkin pancakes are a delicious and nutritious breakfast option that combines almond flour, pumpkin puree, and various spices to create a fluffy, flavorful pancake. They are often gluten-free due to the use of almond flour instead of traditional wheat flour.

Ingredients:

• 1 1/2 cups almond flour (finely ground for the best texture)
• 1/2 cup pumpkin puree (ensure it’s 100% pure pumpkin, not pie filling)
• 2 large eggs
• 1/4 cup almond milk (or any milk of your choice)
• 2 tablespoons maple syrup (plus more for serving)
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg (freshly grated, if possible)
• 1/8 teaspoon ground cloves
• A pinch of salt
• Coconut oil or butter (for cooking)

Instructions:

1. Prepare the wet ingredients: In a large bowl, whisk the pumpkin puree, eggs, almond milk, and maple syrup until well combined and smooth.
2. Mix the dry ingredients: In a separate bowl, sift together the almond flour, baking powder, cinnamon, ginger, nutmeg, cloves, and a pinch of salt. This combination of spices will give your pancakes that quintessential pumpkin pie flavor.
3. Combine wet and dry ingredients: Gently fold the dry ingredients into the wet mixture until combined. It’s crucial not to overmix to keep the pancakes light and fluffy. The batter will be slightly thicker than the traditional pancake batter due to the almond flour.
4. Preheat your skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with coconut oil or butter to ensure your pancakes don’t stick.
5. Cook the pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface and the edges appear set. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
6. Serve warm: Transfer your pancakes to a plate and serve warm with a drizzle of maple syrup, a sprinkle of cinnamon, or even some chopped nuts for an extra crunch.

Tips for the Perfect Pancakes:

• Don’t overmix the batter: A few lumps are okay. Overmixing will make the pancakes tough.
• Let the batter rest: If you have the time, let the batter sit for 5-10 minutes after mixing. This allows the almond flour to absorb the moisture and results in fluffier pancakes.
• Cook on medium heat: Almond flour is more sensitive to burning than traditional flour, so keep an eye on your pancakes and adjust the heat as necessary.
• Use finely ground almond flour: This makes a considerable difference in the texture of your pancakes, resulting in a lighter, less gritty finish.

What to serve with

Pairing your Almond Flour Pumpkin Pancakes with the right accompaniments can transform a simple breakfast into a lavish autumnal feast. When it comes to what to serve with these fragrant, spiced pancakes, the possibilities are delightful and abundant.

Sweet Toppings:

• Maple Syrup: A classic choice that pairs beautifully with the nuttiness of almond flour and the seasonal flavor of pumpkin.
• Honey: For a naturally sweet drizzle, honey is a great alternative to maple syrup.
• Whipped Cream: A dollop of whipped cream, perhaps with a touch of vanilla or cinnamon, can add a luxurious touch.
• Yogurt: For a lighter option, Greek yogurt or a plant-based alternative can provide a tangy contrast to the Almond Flour Pumpkin Pancakes.
• Apple Butter: Thick and rich, apple butter makes a hearty and seasonally appropriate topping.

Fruits and Nuts:

• Sliced Bananas or Apples: Fresh fruit adds natural sweetness and a refreshing element to your plate.
• Berries: Blueberries, raspberries, and blackberries offer a tart contrast and a burst of freshness.
• Chopped Nuts: Pecans, walnuts, or almonds can add textural variety and enhance the nutty flavor profile.
• Sautéed Apples: Gently cooked in butter and cinnamon, sautéed apples become soft and caramelized, which pairs wonderfully with pumpkin.

Spreads and Sauces:

• Nut Butter: Consider almond or pecan butter for a dose of protein and richness.
• Chocolate Chips or Cocoa Drizzle: For a decadent touch, sprinkle with chocolate chips or drizzle with a chocolate sauce.
• Caramel Sauce: A drizzle of caramel sauce can add a delightful sweetness and depth of flavor.

Savory Options:

• Crisp Bacon or Sausage: The salty crunch is an excellent counterpoint to the pancakes’ sweetness.
• Scrambled or Fried Eggs: Serve with eggs cooked to your preference for a protein-rich side that balances the meal.
• Cheese: Sprinkle with soft cheeses such as ricotta or mascarpone for a creamy addition.

Beverages:

• Coffee or Tea: Serve with a hot cup of coffee or tea to enhance the warmth of the meal.
• Pumpkin Spice Latte: For the ultimate fall experience, accompany your pancakes with a cozy pumpkin spice latte, amplifying the seasonal theme.
• Fresh Juice or Smoothies: A glass of fresh orange juice or a fruit smoothie can add some acidity and balance out the flavors.

Ingredients Substitutes

Creating Almond Flour Pumpkin Pancakes can be a delightful experience, especially when you need or want to swap out some ingredients for dietary preferences, allergies, or simply because you’re missing something in your pantry.

Almond Flour:

• Coconut Flour: Use about 1/4 to 1/3 cup of coconut flour for every cup of almond flour since it absorbs more moisture. Adjust liquids accordingly.
• Oat Flour: You can use oat flour in a 1:1 ratio, but be mindful that it may make the pancakes slightly denser.
• All-Purpose Gluten-Free Flour: Suitable for a 1:1 substitute and for those avoiding nuts.

Pumpkin Puree:

• Sweet Potato Puree: Offers a similar moist texture and sweet flavor, making it a great alternative.
• Butternut Squash Puree: Similar to pumpkin, it provides moisture and sweetness. Use it in equal measures.
• Mashed Bananas: For a different flavor profile, mashed bananas can provide the required moisture, though the taste will shift towards banana.

Eggs:

• Flax Eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg required. Let it sit until it thickens. This is great for vegans.
• Applesauce: Use 1/4 cup of unsweetened applesauce in place of each egg to add moisture.
• Chia Eggs: Like flax eggs, mix 1 tablespoon of ground chia seeds with 3 tablespoons of water for each egg and let it thicken.

Milk (Dairy or Non-Dairy):

• Any Non-Dairy Milk: Almond milk, soy milk, coconut milk, or oat milk can be used interchangeably, depending on dietary needs or preferences.
• Dairy Milk: If you’re not lactose intolerant or vegan, regular cow’s milk works fine in equal portions to non-dairy options.

Sweeteners:

• Maple Syrup: This can be substituted with honey, agave syrup, or, for a non-liquid option, granulated sugar or coconut sugar (adjustments in liquid content may be needed).
• Sugar-Free Alternatives: Monk fruit sweetener or stevia can be used for a lower glycemic index option; follow the package for equivalent sweetness levels.

Baking Powder:

• Baking Soda and Acid: If you’re out of baking powder, use half the amount of baking soda plus an acid-like cream of tartar or even vinegar to activate it. For each teaspoon of baking powder, use 1/2 teaspoon of baking soda plus 1/4 teaspoon of cream of tartar.

Spices:

• Pumpkin Pie Spice Substitute: If you don’t have this, make your own by mixing 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and a 1/4 teaspoon of ground cloves or allspice for a similar flavor profile.

Oil (for cooking):

• Butter: Can be substituted for oil when cooking the pancakes, offering a richer flavor.
• Coconut Oil: A vegan option that can add a slight coconut flavor.
• Ghee: Great for lactose-intolerant individuals who can handle clarified butter.

Final Thoughts

Remember that layering flavors and textures is key when serving your Almond Flour Pumpkin Pancakes. Mix and match the sweet and savory to cater to your taste preferences. The goal is to create a meal that’s not only filling and flavorsome but also celebrates the bounty and beauty of the fall season.

More Pancake Recipe:

• Homemade Pancakes Without Baking Powder