Grain-Free Pumpkin Pancakes
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Ingredients20 m servings 241 cals
Original recipe yields 8 servings (8 3-inch pancakes)
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine almond butter, pumpkin, eggs, agave nectar, baking soda, vanilla extract, and pumpkin spice in a large bowl. Mix until a smooth batter forms.
- Scoop 1/4 cup batter onto a baking sheet. Repeat with remaining batter, placing about 4 pancakes per sheet.
- Bake in the preheated oven until pancakes are fluffy and golden, 10 to 12 minutes.
Per Serving: 241 calories; 20.4 g fat; 10.5 g carbohydrates; 7.4 g protein; 70 mg cholesterol; 398 mg sodium. Full nutrition