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grain-free pumpkin pancakes
1 cup almond butter
1 cup canned pumpkin
3 large eggs
1 1/2 teaspoons agave nectar
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
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.
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