I previously wrote:
So I’m going to warn you that this is not the most technically sound recipe for pancakes. I based this recipe off of one that is vastly different than mine only because when I tried following the recipe it just didn’t make sense. So I kept adding things until I got a decent pancake. That’s why you’ll see ½ to ¾ cup pumpkin puree instead of an exact amount.
Also, I’m not convinced you need 6 eggs. That amount was based on the ridiculous recipe I was trying to follow when I tripped the recipe. I think you could get away with two eggs and maybe some stiff egg whites or something. I do plan to try this recipe again and update it appropriately. But as you can see from the pictures, I did manage to jimmy together a decent looking pancake. And they tasted pretty good too!
My only complaint is that the texture of the pancake is a bit flimsy. But that’s what happens when you’re using almond four instead of regular flour. So I’ll live with the slightly strange texture and a hard to flip pancake.
And then I made some amazing sweet potato pancakes and I adjusted the below recipe to mimic the successful one I made.
- 1 c. pumpkin puree
- 4 to 6 T. almond milk
- 2 T. honey
- 3 eggs
- 1 T. ghee, melted
- 1 tsp. vanilla
- 1 ¼ c. almond flour
- ¼ c. tapioca flour
- ½ tsp. cinnamon
- Pinch of nutmeg
- ½ tsp. salt
- 1 T. baking powder (gluten-free, if necessary)
- Whisk together the wet ingredients: pumpkin puree, almond milk, honey, eggs, ghee, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
- Heat a griddle or non-stick skillet over medium-low heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2 to 4 minutes until the bottom is cooked through, and then flip. Cook for another 2 to 4 minutes until lightly browned. Repeat with remaining batter.
- Serve warm with grass-fed butter and/or pure maple syrup.