Obligatory Pumpkin-Flavored Recipe of the Season: Pumpkin Pie Almond Meal Pancakes

I can definitely say I’ve loved pumpkin before it was cool and trendy. I’ve always loved pumpkin and everything you can do with it. Plus, every food blogger has to post a pumpkin recipe around this time of year. Those are just the rules of blogging.

I thought I’d tweak my Apple Spice Almond Meal pancakes to feature pumpkin instead of apple. Easy enough. Here’s what you’ll need:

• ~3/4 C almond meal (Trader Joe’s sells it inexpensively)
• ~1/3 C pumpkin puree
• 2 eggs
• 1 tsp baking powder
• 1-2 tsp melted butter (plus a bit more for cooking)
• 1/3 C of any milk or water for liquifying
• 1-2 tsp pumpkin pie spice
• cinnamon, nutmeg, and vanilla to taste
• a few drops of stevia if desired

Make it:

• Combine almond meal, pumpkin, butter, milk, and eggs until you get a pancake batter consistency (see below). You may need to add more almond meal or milk to get the right consistency. Remember that you can’t really mess it up, I promise. It should end up looking somewhat like this:

• Add the baking soda and spices. I used a drop or two of vanilla and was pretty liberal with the cinnamon and pumpkin pie spice. You can also add a dash of salt if that’s your thing.
• Melt more butter in a pan and cook pancakes until a few small bubbles appear. Flip, then cook for another minute or two.
• Serve with apple sauce (warmed in the microwave), syrup, or a drizzle of honey.

They smelled exactly like pumpkin pie, and it was awesome.