Almond Pumpkin Pancakes With Berries
Prep: 15 minutes
With Thanksgiving around the corner, you may be stocking up on cans of pumpkin puree. Try some of it in this recipe for a delicious seasonal breakfast!
And if you find yourself looking for more ways to use your pumpkin, we have a few suggestions on how to incorporate it into other breakfast items, as well as lunch, dinner, snacks and dessert.
1 1/2 cup almond flour
1/2 cup oat flour
2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 teaspoon nutmeg
15 oz canned pumpkin
1/2 cup almond milk
3 tablespoons coconut oil, melted and cooled
3 large eggs
1 tablespoon maple syrup, plus more for serving
1 teaspoon vanilla extract
2 cups mixed berries
- Place the flours, baking powder, cinnamon, salt and nutmeg in a large bowl and whisk to combine.
- Place the pumpkin puree, almond milk, coconut oil, eggs, maple syrup and vanilla in a separate medium bowl and whisk to combine.
- Pour the mixture into the bowl with the dry ingredients and stir to combine. Set aside for 10 minutes.
- Heat the oven to 200°F and place a baking sheet fitted with a wire rack on the middle rack. This will be to keep the finished cakes warm.
- Heat a heavy cast iron skillet or non-stick pan over medium-low heat. Lightly oil the surface of the skillet with some coconut oil.
- Ladle the batter into the heated pan in 1/4 cup portions. Cook until set around the edges, about 3 to 4 minutes. Flip and cook until the bottoms are golden brown, about 2 minutes.
- Transfer the pancakes to the oven to keep warm. Repeat with the remaining batter. Serve immediately with the berries and maple syrup.