Pecan Pumpkin Spice Pancakes

In a bowl, mix together 1/3 cup of almond flour, 1/4 tsp of baking soda, pinch of salt, 1/4 tsp of cinnamon, 1/4 tsp of nutmeg, 1/4 tsp of ginger.
In another small bowl, mix in 3 tbsp of honey, 2 egg yolks (add the egg whites in another bowl), 1/3 cup of pumpkin puree.
Make sure it\’s well mixed and add it to your dry ingredients.
Then mix in 1/4 chopped pecans.
In the small bowl of egg whites, beat it until peaks form – this is going to help your pancakes be fluffy!
Once peaks form, slowly fold it into your pancake batter.
In order for your pancakes not to burn and for them to stick together, you need to start your stove on high heat and grease it with coconut oil or bacon fat.
Before you pour your batter onto your pan, turn your heat down to low, and drop maybe 2-3 spoonfuls to whatever size pancake you want. I only used that many.
When your pancake will slide around without falling apart or sticking, slowly flip it over and cook for another few minutes!

prep time:
cook time:2 min
ready in:
  • 1/3 cup of almond flour
  • 1/4 tsp of baking soda
  • pinch of salt
  • 1/4 tsp of cinnamon
  • 1/4 tsp ginger
  • 3 tbsp honey
  • 2 eggs separated (yolk & egg separated)
  • 1/3 cup of pumpkin puree