Pumpkin Pancakes

pumpkin pancakes


  • 2 cups almond flour
  • 1/4 cup coconut sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 2 tsp pumpkin spice
  • 2 large organic eggs at room temperature
  • 1 1/2 cup almond milk or any nut milk
  • 1 1/2 cup pumpkin puree
  • 1 1/2 tsp pure vanilla extract
  • 1/4 cup orange juice
  • 2 tsp orange zest
  • Coconut oil for the pan
  • maple syrup for serving


  1. Place all the dry ingredients together in a bowl and mix well.
  2. Beat the eggs separately until well combined.
  3. Add the milk, pumpkin, and vanilla and beat until well combined.
  4. Mix the dry and wet mixtures together until well combined.
  5. Place them on the griddle, a few at a time so that they don’t spill into each other.
  6. Cook them for a few minutes until bubbles form and flip them over. Make sure they are cooked from the inside. The fire temperature has to be right.
  7. Serve with maple syrup and crushed pecans.