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