Autumn is simply incomplete without a healthy dose of pumpkin pancakes. Pumpkin puree is one of my favorite ingredients to use in the colder months as a nutrient-rich thickener for oatmeal, smoothies, chili, or dip. And don’t forget to save the seeds- pumpkin seeds are a great source of copper, zinc and manganese.
It’s finally starting to cool down here in Charleston so warm breakfasts are definitely in order. These pancakes are free of refined-sugar or refined-flour. Pumpkin is naturally sweet on its own and just a little maple syrup really enhances the flavor of this morning staple.
Nutrition
Pumpkin: Pumpkins are chock-full of beta carotene, our nutrient for glowing skin and a strong immune system, packed with fiber to help regulate digestion, and rich in potassium- great for post-workout muscle and electrolyte recovery.
Almonds: Almonds are a great source of biotin and vitamin E. Hair, skin and nail health is often associated with the water-soluble B vitamin known as Biotin. It also has a variety of key roles that include balancing blood sugar and maintaining healthy skin. Vitamin E is a powerful antioxidant that protects our cells from damage caused by free radicals brought on by environmental stressors, for example.
- 1/2 cup pumpkin puree
- 2 eggs
- 1 tbsp maple syrup
- 2/3 cup almond flour
- 1/2 tsp pumpkin pie spice
- 1/4 tsp baking powder
- Butter for serving and pecans for garnish (optional)
- In a medium bowl mix your dry ingredients together- your almond flour, pumpkin pie spice and baking powder.
- Whisk in your eggs and incorporate your pumpkin puree along with the maple syrup.
- Warm a medium skillet on medium heat and scoop your pancake batter onto the griddle. Cook each pancake for about 3 minutes on each side.
- Serve with a pat of butter and pecans for a festive touch.
