A grain-free version of pumpkin pancakes. No frying, just baking!
Ingredients
- 1 cup almond butter
- 1 cup canned pumpkin
- 3 large eggs
- 1.5 teaspoons agave nectar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
-
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
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Bacon-Wrapped Pickles
You can pretty much wrap anything in bacon, including pickles! These are perfect for game day or any time of year. Thick-cut bacon doesn't work as well for these, so use the thinner slices. Serve with ranch or blue cheese dressing. These are also tasty dipped in Buffalo sauce.
Cream of Mushroom Soup III
This soup is delicious and very creamy. The sherry adds a nice flavor. It is also fairly easy to make.
Trio of Mushroom Soup (Cream of Mushroom Soup)
Had this cream of mushroom soup at the Grand Hotel on Mackinac Island during a wedding; came home the next day and recreated it to the best of my abilities. After tasting it and then adding the cream, I decided in the future to just remove the cream altogether! It is a fantastic soup that works well on cold winter days.