The perfect Fall morning breakfast for the whole family!

Ingredients: Servings 4 (approx. 10 pancakes)

  • ½ cup almond flour
  • 1/3 cup tapioca flour
  • ¼ cup coconut flour
  • 1 tbsp pumpkin spice
  • ½ baking soda
  • ¼ tsp salt
  • 4 large eggs, beaten
  • 1/3 cup almond milk
  • ½ pumpkin puree
  • 1 tbsp. honey, or maple syrup
  • 1 tsp white wine vinegar or apple cider vinegar
  • 1 tsp vanilla extract
  • Ghee, butter, or coconut oil (to coat skillet)
  • Blueberries to sprinkle on top (if wanted)


  • Whisk all dry ingredients together in a bowl
  • Whisk all wet ingredients together in a separate bowl
  • Pour the wet ingredients to the dry ingredients and stir together until you have a smooth batter.
  • Heat a skillet or electric griddle on medium-high heat and coat with ghee, butter, or coconut oil. Use a pancake pen or ladle to spoon the batter onto the skillet, keeping your pancakes 4-5 inches in diameter. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
  • Plate and add blueberries or other desired toppings.