Preheat your oven to 350ºF, and line a large baking sheet with parchment paper. In a large bowl, combine the almond butter, pumpkin puree, eggs, pumpkin pie spice, baking soda, and maple syrup, and stir well. Add in the vinegar, and stir again, to help it react with the baking soda.
Use a 1/4 cup measure to scoop the batter onto the parchment-lined baking sheet. I usually can fit 6 pancakes on a half-sheet pan, but you may want to use 2 lined baking sheets if you're using smaller ones. I usually get 6 to 7 pancakes from this batch.
Bake at 350ºF for 10-12 minutes, until the pancakes are fluffy and golden. No flipping required!
Remove the pan from the oven and let the pancakes cool briefly, then serve warm with your favorite toppings. Leftovers can be stored in an airtight container in the fridge for up to 5 days, and you can pop these in a toaster to quickly reheat again.
Nutrition information is for half the batch; about 3 to 3 1/2 pancakes. This information is automatically calculated, and is just an estimate, not a guarantee.For a nut-free pancake: Try using sunflower seed butter instead of almond butter.Prefer to pan-fry your pancakes? Heat a skillet over medium heat, and grease it well with butter or oil. When a drop of water instantly sizzles, the pan is ready to cook the pancakes.Cook the pancakes using the 1/4 cup measure for size, and cook until bubbles form on the top. Flip, and cook the other side, then repeat with the remaining batter.If you don't want to use the baking soda + vinegar combination, you can swap them both for 1 teaspoon of baking powder. Be sure to look for a baking powder brand that uses arrowroot instead of cornstarch, if you want to keep this recipe Paleo friendly.