Grain-Free Pumpkin Pancakes recipe

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Ingredients

1 cup almond butter
1 cup canned pumpkin
3 large eggs
1 ½ teaspoons agave nectar
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Nutrition Info

241.1 calories
carbohydrate: 10.5 g
cholesterol: 69.8 mg
fat: 20.4 g
fiber: 2.1 g
protein: 7.4 g
saturatedFat: 2.4 g
servingSize: -
sodium: 398.2 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  2. Combine almond butter, pumpkin, eggs, agave nectar, baking soda, vanilla extract, and pumpkin spice in a large bowl. Mix until a smooth batter forms.

  3. Scoop 1/4 cup batter onto a baking sheet. Repeat with remaining batter, placing about 4 pancakes per sheet.

  4. Bake in the preheated oven until pancakes are fluffy and golden, 10 to 12 minutes.

Recipe Yield

8 3-inch pancakes

Recipe Note

A grain-free version of pumpkin pancakes. No frying, just baking!

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