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

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
8
Yield:
8 3-inch pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

241 calories; protein 7.4g; carbohydrates 10.5g; fat 20.4g; cholesterol 69.8mg; sodium 398.2mg. Full Nutrition
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