Healthy Pumpkin Pancakes

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 -10

  • 1 cup almond flour or gf flour of choice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp organic cinnamon
  • ¼ tsp organic nutmeg
  • 1 cup unsweetened almond milk
  • ¾ cup canned pumpkin puree
  • 1 flax egg 1 tbsp chia 3 tbsp water
  • 3 tbsp pure maple syrup
  • 2 tbsp butter coconut oil if vegan
  • 1½ tsp vanilla extract
  • 1½ tsp apple cider vinegar


  1. In a large mixing bowl, combine dry ingredients and whisk together.
  2. Add almond milk, pumpkin puree, eggs, syrup, butter, vanilla, and apple cider vinegar. Using a hand mixer (I use this one) or a blender, mix on low for about 20 seconds or until smooth.
  3. Grease a frying pan with oil of choice or butter and heat on medium.
  4. Spoon batter into skillet, I did about 2 heaping tbsp and cook for 3-5 minutes per side, or until browned and cooked through. Continue with remainder of batter, or refrigerate to use for later. Serve with a dollop of butter or pure maple syrup and sprinkle cinnamon on top. Or of course fresh fruit, the toppings are endless. Enjoy!

Detailed recipe and credit:
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