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
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