Of course, "Pumpkin" has been on everyone's mind-including mine! And because I absolutely love love breakfast! I thought a pumpkin breakfast recipe was in order.
I love breakfast because it's the best way to kick start your metabolism early in the morning... and it's the only meal i'm at "home" to eat. Being a college student, I basically live in the library. But i'm always home for breakfast! So naturally, this is another breakfast recipe but, I can't be the only one who believes in "breakfast for dinner" right? The thought of these pancakes for dinner tonight just sounds amazing!
I posted another pancake recipe during the summer Petite Pancakes which used a cream cheese base and resulted in thin, petite pancakes! If you haven't tried those yet... what are you thinking! Just kidding, I hope that you will try those soon!
But I was desperately searching for that "Fluffy" pancake again... without the use of white flour! If you've been following my blog lately, you have probably noticed my new obsession with Almonds. Anywhere from almond butter, almond flour, chocolate covered almonds... ANYTHING ALMOND. and if you haven't been following my blog.... well what's up with that? :)
So naturally I thought... ALMOND PANCAKES! But wait... it's fall so how about PUMPKIN SPICED pancakes? yeah that sounded pretty good to me! And they look pretty delicious don't they??
Additionally I wanted to make them a little more healthier and more convenient for us busy morning folks! So I tried baking them instead of pan-frying. Which proved to be the easiest, most convenient way of cooking these pancakes while preserving the "pancake" texture! This is super easy for a number of reasons. First, You can whip this batter up in 5 minutes flat. Second, they are healthier because it eliminates all the oil that would go into frying. Third, you are not wasting time standing in front of the pan flipping pancakes and getting frustrated if any break a part. Sounds like a good plan to me, more time, healthier, and no frustrations!
1 c. Raw Almond Flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tbs. Pumpkin Spice Blend
1/2 tsp. dark ground Cinnamon
1/4 c. Unsweetened Almond Milk
1 tbs. honey
Yields ~ 8 pancakes
Directions: Preheat your oven to 350 deg (F). Combine almond flour**, baking soda, baking powder, pumpkin spice blend, and cinnamon in a small mixing bowl. In a separate bowl, mix together eggs, milk and honey. Combine dry and wet ingredients and mix well.
Line a baking sheet with parchment paper. ( I like to spray my parchment paper with non-stick spray just to ensure no pancakes get stuck!) Scoop 1/4c. of batter onto your baking pan and place in oven for 8 minutes. I enjoy topping my pancakes with a little butter and orange blossom honey! But you can use any kind of topping and let me just say- these pancakes can definitely stand and SHINE alone as well! ~ENJOY!
The pancakes don't need long to cook and make sure to not over cook, because then they turn into pumpkin cookies (which are equally delicious) but not what we're looking for here! 8 minutes has proved to be consistently perfect pancakes for me!
**Raw Almond Flour is very easy to make: In a food processor pulse room temperature raw almonds until they are ground very fine. See- super easy!!