Almond flour pumpkin pancakes are a delicious and healthy seasonal breakfast recipe that's SCD, Paleo, gluten free, grain free, dairy free, and refined sugar free!
I absolutely love these pumpkin pancakes with almond flour!
They're a decadent breakfast that I look forward to on crisp fall mornings!
Typically I make these on the weekend and almost always double the recipe so that we have leftovers throughout the week!
The paleo pumpkin pancakes are perfect to pull out of the fridge or freezer and pop in the microwave when running out the door on a weekday morning!
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Ingredient Tips
- When purchasing canned pumpkin, make sure you don't accidentally purchase pumpkin pie filling!!!The only ingredient listed on the label should be pumpkin.
- Feel free to adjust the spices to your taste (that's the best part of not using a pumpkin pie mix)!
- If not following the SCD diet, the honey can be swapped out for maple syrup.
- I suggest using blanched finely ground almond flour.
How to make the almond flour pumpkin pancakes
Begin by mixing the dry and wet ingredients in separate bowls, then pour the wet ingredients into the dry and whisk until well combined.
Over medium heat, grease a skillet or griddle
and ladle about ¼ cup of the pancake batter on top.
After about 5 minutes the bottom of the pancakes will be a golden brown.
Very gently flip the pumpkin pancakes over and continue to cook for an additional 3 to 5 minutes.
Keep the pancakes warm in the oven until ready to serve!
Pancake Tips
- Almond flour is very delicate and can be difficult to flip, which is why smaller, silver dollar sized pancakes are suggested.
- If freezing the pancakes for later use, separate each one with a piece of parchment paper and store in a freezer bag or freezer safe container.
Top the pancakes with a dollop of cashew cream (which is what's in the pictures) or whipped coconut cream for a touch of indulgence! Enjoy!
Try these other healthy breakfast recipes!
- Coconut Flour Waffles
- Homemade Breakfast Sausage
- Cauliflower Pumpkin Oatmeal
- Spiced Waffles with Apple Compote
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Post was originally published in October 2017 and was updated with new photos and text in October 2019.
Recipe was inspired by Martha Stewart's Pumpkin Pancakes Recipe.
Recipe
Almond Flour Pumpkin Pancakes
Ingredients
- 2 cups blanched finely ground almond flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 3 large eggs
- ¾ cup water
- ¼ cup pureed pumpkin
- 2 Tablespoons honey
- ghee or oil for cooking (if using oil, use a light flavored oil such as avocado)
Instructions
- 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 oil. Ladle about ¼ cup of batter onto the skillet/griddle. Gently flip when the bottoms are a golden brown, about 5 minutes. Cook for another 3 to 5 minutes, until the pancakes feel firm to the touch.
- Serve warm with your choice of sides and toppings.
Notes
- 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.
- The post above contains more tips on ingredients and storage.
Karen
Hi, my daughter is following Dr. Jacobi’s SIBO Bi-Phasic Diet, Phase 1, Restricted. The only sweetener allowed is Stevia in the pure white powder. Honey is not allowed. Does the honey in your pancake recipe serve any other purpose than to add sweetness?
Jennifer Brown
Hi Karen! Feel free to omit the honey, you may need to add a touch more water to the batter.
Marina
These are great! I by accident made them bigger than silver dollars. About halfway through i realized that they needed to be smaller. I ended up with 9 instead of 15. What do you like to top them with?
Jennifer Brown
Sorry for this very delayed response, life has been hectic. I typically top them with sweet cashew cream (here's the recipe https://thehealthierbite.com/paleo-cashew-cream/) and a drizzle of honey. Although stewed cinnamon apples are really good on these pancakes as well!
Serena
I have tried MANY Gluten free recipes for pancakes and this is the ONLY one that was GOOD!!!! I have been discouraged many times on doing the SCD diet because so many recipes are nasty. Having a autoimmune disease and finding ways to make food taste good without all the crap ingredients is hard to do. Seriously, so happy I stumbled on this website. These pancakes are a big hit, saving this recipe. I tried your cookie recipe and another WIN. Thank you for sharing these delicious healthy recipes!!
Jennifer Brown
What a lovely complement and comment Serena, thank you so very much! I'm so happy that you enjoyed the pumpkins and cookies!
Chantal
These are the best almond flour pancakes I've tried so far. They aren't as dense or dry as the others I've made before. The whole family loved them ! I used Himalayan salt instead and they came out a bit salty so I might decrease how much salt I add next time or try sea salt . I cooked them in a frying pan and had to lower the head to low/med . They are more difficult to flip over but totally worth it because they taste so good ! I poured a 1/4 cup of batter to make them but that seemed too much so I'll do half next time to make the pancakes smaller and easier to flip over. They are delicious with a side of sliced bananas. Thank you for my new favourite pancake recipe ! Everything I've tried from your site has been amazing so far !
Jennifer Brown
I'm so happy that you're enjoying the recipes! Thank you for the review!