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Pumpkin Almond Pancakes with Spices

These pumpkin pancakes are made by blending pumpkin puree with almond meal, eggs, and warming spices, then cooking the batter on a griddle until golden brown. The final texture is fluffy with a tender crumb, and the appearance features specks of pumpkin and a lightly browned surface.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups almond meal or almond flour
  • 1 cup pumpkin puree unsweetened
  • 2 eggs large eggs
  • 2 tablespoons maple syrup for sweetness
  • 1 teaspoon ground cinnamon warming spice
  • 1/2 teaspoon ground ginger adds warmth
  • 1/4 teaspoon ground nutmeg optional
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil or butter for greasing skillet

Equipment

  • mixing bowls
  • whisk
  • Griddle or large skillet
  • Spatula

Method
 

  1. In a large bowl, whisk together the almond meal, spices, and salt to evenly distribute the dry ingredients.
  2. Add the pumpkin puree, eggs, and maple syrup to the bowl. Whisk until the batter is smooth, and the ingredients are well combined. It will be slightly thick but pourable.
  3. Preheat your griddle or skillet over medium heat and brush lightly with olive oil or butter. The surface should shimmer when hot.
  4. Spoon about 1/4 cup of batter per pancake onto the hot skillet. Spread gently if needed to form an even circle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  5. Flip the pancakes carefully with a spatula and cook for another 2-3 minutes, until golden brown and cooked through inside.
  6. Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adjusting heat if necessary to prevent burning.
  7. Serve the pancakes warm, topped with your favorite extras like a drizzle of honey, additional pumpkin, or yogurt.