Grain-Free Pumpkin Pancakes
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Description
A grain-free version of pumpkin pancakes. No frying, just baking!
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
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.
Nutrition Facts
serving: 8 3-inch pancakes
calories: 241.1 kcal
carbohydrates: 10.5 g
protein: 7.4 g
saturated fat: 2.4 g
cholesterol: 69.8 mg
sodium: 398.2 mg
fiber: 2.1 g
sugar: 3.7 g