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Pumpkin Pancakes (Grain-Free)

These pumpkin pancakes are a tasty addition to your Fall brunch menu.

Loaded with protein and fiber, these pancakes won’t spike your blood sugar like the traditional versions made with white flour and sugar. Though they aren’t properly combined, they are a definite upgrade from the standard short stack, and taste even better.

With an added punch of vitamins, and the rich flavor of Fall, these pancakes are sure to be a hit with the whole family!

Grain-Free Pumpkin Pancakes
serves 2

Adapted from this recipe

Ingredients:

1/2 cup almond butter
1/2 cup pumpkin puree
2 whole eggs
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 teaspoon honey, or stevia to taste

Directions:

Preheat your oven to 350F, and line a baking sheet with parchment paper.

In a medium bowl, combine all of the ingredients and mix until a smooth batter forms. Use a 1/4 cup to scoop the batter on the parchment-lined baking sheet, forming about 4 pancakes per baking sheet. (I use two pans, to bake them all at once!)

Bake for 10-12 minutes, until the pancakes are fluffy and golden. No need to oil a frying pan, and no need for flipping. It doesn’t get much easier than that!

Serve warm, with pure maple syrup or homemade Maple Pecan Glaze.


5.0 from 15 reviews
Grain-Free Pumpkin Pancakes
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Serves: 2
 
With an added punch of vitamins, and the rich flavor of Fall, these protein-rich pancakes are sure to be a hit with the whole family!
Ingredients
  • ½ cup almond butter
  • ½ cup pumpkin puree
  • 2 whole eggs
  • ½ teaspoon baking soda
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 1 teaspoon honey, or stevia to taste
Instructions
  1. Preheat your oven to 350F, and line a baking sheet with parchment paper.
  2. In a medium bowl, combine all of the ingredients and mix until a smooth batter forms.
  3. Use a ¼ cup to scoop the batter on the parchment-lined baking sheet, forming about 4 pancakes per baking sheet. (I use two pans, to bake them all at once!)
  4. Bake for 10-12 minutes, until the pancakes are fluffy and golden. No need to oil a frying pan, and no need for flipping. It doesn't get much easier than that!
  5. Serve warm, with pure maple syrup or homemade Maple Pecan Glaze.

Enjoy!

Reader Feedback: What’s your favorite Fall breakfast? Does it change with the seasons? When it starts to get cooler outside, I start craving ginger in my morning juice, and warm pancakes on the weekend!

66 comments to Pumpkin Pancakes (Grain-Free)

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