Ingredients:

  • 2 cups (192g) super-fine almond flour
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/4 tsp (1.5g) salt
  • 2 large eggs
  • 1/2 cup (120g) pumpkin purée (unsweetened)
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp butter or oil, for cooking

Instructions:

  1. In a medium bowl, whisk together the almond flour, baking powder, cinnamon, ginger, nutmeg, and salt.
  2. In a separate large bowl, beat the eggs, then stir in the pumpkin purée, maple syrup, and vanilla until the mixture is smooth.
  3. Pour the dry ingredients into the wet bowl and stir gently until just combined; do not over-mix.
  4. Heat a non-stick skillet over medium-low heat with a small pat of butter or oil.
  5. Scoop about 1/4 cup of batter per pancake onto the hot surface and slightly flatten them into circles using the back of the spoon.
  6. Cook for 3–4 minutes until the edges look set and matte and small bubbles form on the surface.
  7. Gently flip the pancakes and cook for another 2–3 minutes until both sides are mahogany-colored and the center feels springy.