Go Back Email Link
–+ servings
four pumpkin cottage cheese pancakes stacked on top of each other,

Almond Flour Pumpkin Pancakes

Author: Dan Harper
77kcal
No ratings yet
Share Print
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Can you make pumpkin pancakes without sugar? Yes. These almond flour pancakes use cottage cheese, eggs, and pumpkin puree with no sweetener.
Servings 12 pancakes
Course Breakfast
Cuisine American

Ingredients

  • ½ cup cottage cheese
  • ½ cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin spice
  • 1 cup almond flour

Method

  1. Place all ingredients into a food processor or blender and blend until smooth.
  2. Place ¼ cup of batter into a non-stick skillet.
  3. Cook for 3-5 minutes on a medium -low heat on each side.

Nutrition

Serving12pancakesCalories77kcalCarbohydrates3gProtein4gFat6gSaturated Fat1gPolyunsaturated Fat0.2gMonounsaturated Fat0.3gTrans Fat0.003gCholesterol29mgSodium109mgPotassium42mgFiber1gSugar1gVitamin A1641IUVitamin C0.5mgCalcium74mgIron1mg

Notes

Pumpkin. Use 100 percent pumpkin puree, not pumpkin pie filling. Drain homemade puree if it looks watery.
Pan. Lightly grease the nonstick skillet with butter or oil before each batch.
Storage. Refrigerate cooled pancakes in an airtight container for up to 3 days.
Freezing. Freeze cooled pancakes with parchment between them for up to 2 months, and reheat them until hot.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!