Grain-Free Pumpkin Pancakes

These pumpkin and almond butter pancakes are baked instead of pan fried, and make a great grain-free choice for breakfast.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 241 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin
• 1 teaspoon pumpkin pie spice
• 3 large eggs
• 1 cup almond butter
• 1 ½ teaspoons agave nectar

Recipe Instructions

Step 1

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

Step 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.

Step 3

Scoop 1/4 cup batter onto a baking sheet. Repeat with remaining batter, placing about 4 pancakes per sheet.

Step 4

Bake in the preheated oven until pancakes are fluffy and golden, 10 to 12 minutes.