Step 1: Mix Dry Ingredients

Start by grabbing a medium bowl. Add the 1 1/2 cups almond flour, 1 tablespoon brown sugar, 2 teaspoons cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt. Whisk everything thoroughly to ensure the baking powder is evenly distributed throughout the almond flour.

Step 2: Finish the Batter

In a separate, larger bowl, whisk together the 4 large eggs, 1/2 cup pumpkin puree, and 2 tablespoons of milk until the mixture is completely smooth and combined. Slowly fold in the dry ingredient mixture, whisking just until the batter is uniform and no dry streaks remain.

Step 3: Cook the Pancakes

Heat your nonstick skillet or griddle over medium-low heat and lightly grease with coconut oil or butter. Pour about 1/4 cup of batter per pancake onto the surface. Gently spread it into a circle and cook until the bottom is golden brown and the top begins to set. Carefully flip the pancake and cook the other side until golden brown and fully cooked through.

Pro Tips

• Keep your pancakes to 1/4 cup of batter each; this smaller size makes flipping much easier since almond flour is more delicate than wheat flour.
• Watch your heat carefully! Because of the pumpkin and brown sugar, these will brown much faster than regular pancakes; adjust the heat between low and medium as needed.
• The batter should have a thick, spreadable consistency. If it looks too stiff, add an extra teaspoon of milk at a time.
• Always use 100 percent pumpkin puree rather than pre-spiced pie filling to avoid unwanted additives.