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Pumpkin Pancakes and Bacon

Active Time: 35 minutes / Cook Time: 25 minutes / Total Time: 45 minutes

Makes 2 servings, with leftover pancakes for the freezer

Pumpkin pancakes with bacon.JPG


  • 4 slices bacon
  • 6 tablespoons almond milk
  • 1 tsp. apple cider vinegar
  • 1 cup finely ground almond flour
  • ½ cup tapioca starch
  • 2 teaspoons baking powder
  • ¼ teaspoon cinnamon
  • pinch of ground cloves
  • pinch of fine sea salt
  • ¼ cup pumpkin puree
  • 1 egg
  • 2 tablespoons maple syrup, plus more for serving
  • ½ teaspoon vanilla
  • ¼ cup ghee, melted, plus more for the pan


  1. Place bacon in a large skillet and heat over medium-low. Cook until bacon is desired crispness, flipping after 3-4 minutes. Remove bacon to a paper towel-lined plate to drain.
  2. In a large measuring cup, combine almond milk and cider vinegar. Set aside.
  3. In a large bowl, combine almond flour, tapioca starch, baking powder, cinnamon, cloves, and salt. Whisk to combine.
  4. To the measuring cup, add pumpkin puree, egg, maple syrup, vanilla, and ghee. Whisk well. Pour over dry ingredients and stir batter just until combined.
  5. Preheat a medium skillet over medium heat. Add 1 teaspoon ghee and swirl until melted and coating the bottom of the pan. Use a scant ¼ cup batter per pancake. Cook on the first side until bubbles begin to appear and burst on the top of the pancake, 2-4 minutes. Flip and cook until golden brown, 1-2 minutes.
  6. Serve two pancakes and two pieces of bacon per person, topped with additional maple syrup, if desired. Leftover pancakes can be stored, tightly wrapped, in the freezer.