Grain-Free Pumpkin Pancakes
A grain-free version of pumpkin pancakes. No frying, just baking!
- Serves: 8 persons
- 1cup almond butter
- 1cup canned pumpkin
- 3large eggs
- 1½ teaspoons agave nectar
- 1teaspoon baking soda
- 1teaspoon vanilla extract
- 1teaspoon pumpkin pie spice
Step 1Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Step 2Combine almond butter, pumpkin, eggs, agave nectar, baking soda, vanilla extract, and pumpkin spice in a large bowl. Mix until a smooth batter forms.
Step 3Scoop 1/4 cup batter onto a baking sheet. Repeat with remaining batter, placing about 4 pancakes per sheet.
Step 4Bake in the preheated oven until pancakes are fluffy and golden, 10 to 12 minutes.