Gluten-Free, Low Carb Pumpkin Pancakes

This recipe has become our go-to Sunday morning treat circa 2023. Try these pancakes topped with sautéed apples, toasted walnuts, or any fresh fruit you have on-hand. And of course, warm maple syrup is a must.

Gluten-Free, Low Carb Pumpkin Pancakes

Servings 4 people
Prep Time 10 minutes

Ingredients

  • 1 cup Almond flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 2 Tbsp natural palm sugar
  • 1/2 cup Pumpkin puree
  • 4 eggs
  • 1 tsp vanilla
  • 2 Tbsp oil for cooking

Instructions

  • Combine almond flour, cinnamon, baking powder, and palm sugar and stir to combine.
  • In a separate bowl, combine the eggs, pumpkin, and vanilla. Whisk until smooth.
  • Gently stir the egg/pumpkin mixture into the flour mixture until combined. Do not over mix.
  • Heat a large nonstick skillet or pancake griddle on medium high.
  • Coat the pan with oil.
  • When the pan is hot, cook pancakes (use about 1/3 c batter per cake) as you would regular pancakes.

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Ingredients

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