grain-free pumpkin pancakes

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


  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.

06/08/2019
grain-free pumpkin pancakes, recipe PT15M PT1H 5 455 calories

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